Steamed eggplant with black bean pangolin

Steamed eggplant with black bean pangolin

Materials:

Half a can of canned black bean pangolin, 2 eggplants (Australian eggplants have a darker color on the outside skin), 4 cloves of garlic, a little chopped green onion, 10ml of cooking wine, 3 grams of sugar and a little soy sauce

How to do it:

1, eggplants washed, remove the head and tail, between the flower shaved skin, cut roller; garlic peeled, diced;

2, the pot into the black bean pangolin canned inside the oil, hot, popping garlic granules, pouring into the black beans (canned) stir fry;

3, into the eggplant stir fry evenly, add soy sauce, sugar and wine, and then stir fry evenly (test the taste);

4, black bean pangolin added to the pot, cover the lid of the pot to cook until the eggplant TIP:

1, black bean pangolin fried eggplant do not need to add additional oil, the use of its own canned oil is already enough;

2, the taste of eating lighter, you can not put soy sauce, because the black bean itself is salty enough;