Raw materials: long eggplant, green pepper, minced pork, red pepper, balsamic vinegar, soy sauce, white sugar, cooking wine, Pixian bean paste, water starch, minced garlic, salt and edible oil.

Practice steps:

Step 1, prepare the ingredients, wash the eggplant, cut it into long strips, wrap it with a thin layer of flour, and fry it to light brown.

Step 2, prepare a bowl of juice, and stir the soy sauce, balsamic vinegar, cooking wine, white sugar, starch and salt evenly. Mince Pixian bean paste, stir-fry in a small fire and turn it into red oil. Stir-fry the minced pork, and stir-fry the shredded green pepper together. Pour the bowl juice and add some water at the same time.

Step 3: Add minced garlic to taste before cooking.

Tips

The eggplant pot belongs to Cantonese cuisine, but its origin is far-reaching. Jia Sixie's "Qi Min Yao Shu" contains the method of "wringing eggplant", which is the ancestor of the eggplant pot. The word "Lao" is obvious at a glance, but it means to put a crock on the fire, which is roughly equivalent to simmering or boiling. Eggplant "is broken with a bamboo knife and a bone knife, and the soup is fried to remove the fishy smell. Fine-cut the scallion and cook the oil to make it fragrant. Bean soy sauce, chopped green onion and eggplant, cooked, and pepper Jiang Mo. " That is to say, you can't touch the iron, cut the tender eggplant into four pieces and blanch it in boiling water. The oil can only use the existing scallion oil, and the scallion simmered with the eggplant can only be picked by hand. As for the "pepper", it is of course the pepper originated in China. It seems that the pepper did not spread to Middle China during the Han and Wei Dynasties, and the import of pepper was in recent hundreds of years.