Eggplant? : 2

Minced pork: 200g

Chopped green onion:10g

condiments

Dry sauce: a little.

Soy sauce: a little.

White sugar: a little.

Vegetable oil: a little.

Specific steps

first step

1. Wash eggplant and cut into thumb-thick strips.

Second step

2. Heat the pan, add 2-3 times of vegetable oil (eggplant absorbs oil very much), add eggplant and fry until golden and soft, and drain the oil for later use.

Third step

3.？ Heat a wok, add vegetable oil, add chopped green onion and stir-fry, add minced pork and stir-fry until it turns white, and add dry soy sauce (1-2 tablespoons), soy sauce (1 tablespoon), sugar (0.5- 1 tablespoon) and water (1 tablespoon).

Fourth step

4. Add eggplant and stir fry.

Cooking tips

A. Eggplant strips can be thick or thin, or thin if you like, but the disadvantage is that they are easy to fry, which is slightly more difficult for novices and non-professional players. B. Be sure to put more oil, or the eggplant will not absorb enough oil and taste bad. After the eggplant is fried, there will be excess oil left at the bottom of the pot, which can be used for cooking next time. If the base oil is just enough, it can be directly used to fry chopped green onion. C. it is best to choose lean pork (tenderloin) for pork. You can let the butcher grind it with a machine, or you can go home and chop it into minced meat yourself (there is not so much anyway, chop it yourself). D. the amount of sauce and soy sauce mentioned above is a reference amount. Because the size of eggplant is different from the brand of dried sauce and soy sauce, there may be a difference in salinity, so put a little less first, and then turn off the fire and taste it. Do it the second time and you'll have experience ~ ~