Ingredients: green pepper, eggplant, pork, vinegar, oyster sauce, onion, ginger, garlic, starch, bean paste.

Step 1: Cut the green pepper into small circles, cut the eggplant into short strips (about the length of your thumb, compare them when cutting, and be careful to cut into your hands), chop the pork into mince, and chop the onions, ginger, and garlic. Become the end.

Step 2: Wrap the eggplant in starch, add more oil to the pan, heat it up, and fry the eggplant. In order to prevent the eggplant from deforming and collapsing, be sure to add more oil. After frying, remove and drain the oil and set aside.

Step 3: Stir-fry the minced meat. Leave a little of the oil for frying the eggplant and stir-fry until the minced meat changes color. Immediately pour in the green pepper rings and stir-fry until cooked; pour in the onions, ginger and garlic. Stir-fried.

Step 4: Stir-fry the minced meat. Leave a little of the oil for frying the eggplant and stir-fry until the minced meat changes color. Immediately pour in the green pepper rings and stir-fry until cooked; pour in the onions, ginger and garlic. Stir-fried.

Step 5: When the green peppers are also fried, pour in the drained eggplant, simmer, add some vinegar, add some oyster sauce, add some bean paste, stir-fry evenly.

Step 6: Finally, pour half a bowl of water in and simmer for a while until the water dries up.

Sprinkle some green onion and coriander for color before serving!

Tips: If you don’t like the texture of pork, you can marinate the minced meat for a while before frying it. (As mentioned in the previous article, put the minced meat into a bowl and add some Starch, a little vinegar, a little salt, a little cooking wine, a little light soy sauce, mix well and marinate for about fifteen minutes)