Eggplant shreds can be said to be a beloved rice killer, and a plate of eggplant shreds can make three bowls of rice with no effort. The method of minced meat eggplant is also relatively simple and the method is not fixed. Let me share some methods of minced meat eggplant.

First prepare materials: eggplant, minced meat, ginger, onion, garlic, soy sauce, cooking wine, sugar, salt, starch and bean paste. After preparation, the eggplant is washed, diced, pickled with salt, minced pork into powder, added with cooking wine, sugar and soy sauce, stirred and marinated evenly, chopped onion, ginger and garlic into powder, and the marinated pork is taken out. Add bean paste and minced onion, ginger and garlic, stir-fry until the minced meat changes color with cooking wine, add diced eggplant, stir-fry with white sugar, soy sauce, salt and starch, collect the juice before and after, and sprinkle with chopped green onion.

Method 2 of minced meat eggplant: First prepare the materials: eggplant, pork, millet spicy, onion, ginger, garlic, soy sauce, cooking wine, white pepper, soy sauce, raw flour, salt, Pixian bean paste and sugar. When ready, cut eggplant into strips, marinate with salt, cut pork into meat stuffing, and add white pepper, soy sauce and cooking wine to the meat stuffing. Stir-fry the onion, ginger, garlic and pepper into pieces for later use. Prepare a wok, add oil and heat, stir-fry eggplant until soft, then take it out for later use, add oil and heat in another wok, stir-fry ginger and garlic until fragrant, add minced meat and stir-fry until the minced meat turns white, add eggplant and stir-fry until the soup is thick. Sprinkle chopped green onion and serve.

The method of minced meat eggplant is three ingredients: two pieces of eggplant are washed, the tail is removed, cut into thick strips, and neatly placed on a plate for later use. Chop the pork belly into minced meat (the ratio of fat to thin is preferably 3: 7). Ingredients: minced garlic, pepper, chopped green onion, a little pepper.

Boil water, add eggplant and steam for ten minutes. Heat another pot, add a little oil, add pepper to make it fragrant, and remove it. Then add minced meat and stir-fry until fragrant, add lard and stir-fry until fragrant, then add minced garlic, diced pepper and bean paste and stir-fry until fragrant. Start seasoning: soy sauce, salt, chicken powder, pepper, add a little water, boil over high fire, thicken the water starch and make the juice fragrant. Turn off the heat and pour the sauce into the eggplant.