In fact, there are many conventional methods of minced meat eggplant, and almost everyone's methods are very different, but if you want to make minced meat eggplant that is delicious and not greasy, you need to pay attention to some skills.

"Eggplant minced meat" is also a home-cooked dish. It is cooked with eggplant and pork as the main raw materials. Delicious and delicious, it is loved by many people. Gradually evolved into a home-cooked dish. Let's immediately enter the teaching time of everyone's favorite Lin Daguan.

Delicious method of minced meat eggplant-characteristics: less oil, not greasy, fresh and fragrant, thorough analysis, clear at a glance.

Materials: eggplant 1 strip, lean meat 100g.

Ingredients: ginger 1, 4 cloves of garlic and 3 onions.

Seasoning: water, cooking oil, starch, soy sauce, bean paste, salt.

Start cooking—

The first step is to treat the eggplant: firstly, clean the eggplant, cut it into slender strips, put it in a pot, add 1 tablespoon salt, grab it evenly, and marinate it for 15 minutes. The main purpose of this step is to remove water from eggplant and prevent it from absorbing too much oil. After marinating 15 minutes, squeeze out the water in the eggplant by hand and control to dry for later use.

Step 2: Wash and chop the lean meat, put it in a small bowl, add a little salt, starch and a little cooking oil, and marinate for 10 minute.

The third step is food processing: peel ginger, pat garlic, clean shallots, cut into pieces, and mix a small bowl of thickened juice: 1 tablespoon starch, 2 tablespoons soy sauce and 2 tablespoons water.

Step 4: Stir-fry eggplant: heat the pot, add cold oil, add marinated eggplant when the oil is slightly hot, stir-fry until the eggplant becomes soft, and then put it in for later use.

Step 5: Stir-fry minced meat: Reheat the pan until the oil is cold, add Jiang Mo and stir-fry until fragrant, then add minced meat and stir-fry until fragrant.

Step 6: Color and season: stir-fry until the minced meat turns white and fragrant, add 1 tbsp bean paste and stir-fry evenly until the color is the best.

Step 7: Add eggplant: after frying until the sauce is fragrant, add the previously fried eggplant and stir well.

Step 8: thicken the juice: stir the eggplant evenly, pour in the thickening juice and thicken it, and continue stirring for a while.

Step 9: Collect the juice and put it on a plate: after the soup is less and the eggplant is soft and broken, add chopped green onion and garlic and stir-fry until fragrant.