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Attack
Hand frying
difficulty
Junior high school level
number of people
two people
Delicious Fish Wei Xiang
Preparation time
10 minutes
Jerry and goldfish
& lt30 minutes
material
condiments
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2 eggplant (purple skin, long)
condiments
Pork stuffing
60 grams
carrot
100g
winter bamboo shoots
100g
(edible) auricularia auricula
Two flowers
condiment
salt
1 spoon
verdant
15g
energy
10g
garlic
15g
Cooking wine
1/4 tablespoons
Light soy sauce
Half spoon
dark soy sauce
Half spoon
starch
1 spoon
Thick bean paste
1 spoon
sesame oil
Half spoon
refined sugar
1 spoon
pepper
Proper amount
water
Two spoonfuls
Practice of cooked fried pork stuffing
1. Peel eggplant and cut it into strips 7 cm long and 2 cm square.
2. Marinate the pork stuffing with seasoning for 20 minutes, soak the fungus in warm water in advance, then shred, and shred carrots and winter bamboo shoots.
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3. Put half a catty of oil in the pot, heat it to 70% heat, fry the eggplant until it is cooked, and turn it over in medium heat to avoid frying.
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4. When the eggplant is golden brown and soft enough for chopsticks to poke in, take it out, press it with a spoon when fishing to control more oil, or soak the fried eggplant strips in a boiling water pot to remove excess oil, and then take it out and drain it.
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5. Put a little oil in the wok, heat it to 70%, add minced garlic and stir-fry until fragrant, then add chopped green onion, Jiang Mo and bean paste and continue to stir-fry.
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6. Add the marinated meat stuffing, stir-fry until cooked, then add shredded bamboo shoots, shredded carrots and shredded fungus, and stir-fry.
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7. Stir-fry shredded bamboo shoots, shredded carrots and shredded fungus, add fried eggplant strips, and add soy sauce, soy sauce, salt, sugar and broth.
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8. When the tomato strips are fully cooked, add chicken essence, thicken them with water starch and pour in sesame oil.
9. Put it into a small casserole (clay pot) that has been burned in advance. Pour in the spicy oil, add the casserole cover, simmer for 5 minutes, sprinkle with chopped green onion and serve while it is hot.
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Cooking tips
1. If there is no long eggplant, you can use tender and round eggplant instead.
2, water starch must not be too thick, otherwise it is easy to stick to the pot when simmering.