2-3 strips of eggplant (purple skin is preferred)

Pork belly 2 Liang

Garlic half head

Proper amount of onion

Ginger quantity

Red bean paste 1.5 tbsp

Light soy sauce (or seafood soy sauce) 1 tablespoon

Cooking wine 1 teaspoon

Oyster sauce 1 teaspoon

Sugar 1 teaspoon

0.5 teaspoon sesame oil

A little monosodium glutamate

A little pepper

A little salt

A little dried red pepper (or Thai pepper)

Home-cooked eggplant sauce

Wash the eggplant, remove the pedicle, and cut the epidermis at both ends with a knife. (pictured)

Pork belly is cut into 1 diced.

Chop chopped green onion, garlic, ginger and dried pepper.

Add a little vegetable oil to the pot and heat it to 30% heat. Put the eggplant in the pot and fry it slowly. (without cover)

Add 1.5 tbsp bean paste; 1 tablespoon soy sauce; 1 teaspoon cooking wine; 1 teaspoon oyster sauce; 1 teaspoon sugar; 0.5 teaspoon of sesame oil; A little monosodium glutamate; 1/3 garlic; 1/3 chopped green onion; A little salt (according to personal taste); Mix all peppers with water with the volume of 65438+ 0.5-2 times of the above materials to make a paste.

Turn over the eggplant in the middle to avoid frying. When the eggplant becomes soft, take it out for later use. (Be careful not to puncture the eggplant skin)

Leave a little oil in the pot. When the oil is 30% hot, add 1/3 chopped green onion, 1/3 garlic, shredded ginger and pepper in turn. Add diced pork belly and stir-fry to change color.

Add the eggplant fried in step 6 and the sauce prepared in step 5. The fire is boiling. Gently shake the pan to make the sauce and eggplant evenly contact. Cover it and smolder it with a small fire.

Pay attention to nursing in the middle, don't dry the pot. About 5 minutes, turn to high heat to collect juice. When the soup is thick, sprinkle with the remaining garlic and chopped green onion. Take the plate out of the pot.

skill