aubergine

1

Pork sauce

100g

condiments

salad oil

Proper amount

salt

1?o'clock

Light soy sauce

Two spoonfuls

dark soy sauce

1 spoon

oyster sauce

1 spoon

granulated sugar

3 teaspoons

Jingele sauce

1 spoon

sesame oil

Proper amount

Chopped green onions

1?o'clock

ginger slice

2 tablets

Cooking wine

1 spoon

corn starch

Proper amount

pepper

1?o'clock

Chicken powder

1 spoon

step

1. Add cooking wine, pepper, salt and chicken powder to the pork paste.

2. Stir well and marinate for a while.

3. Wash the eggplant and cut it into thin slices. Don't cut. Put two chopsticks on both sides for easy operation.

4. Put the pork stuffing in the eggplant

Spread a layer of raw flour

6. Add a proper amount of salad oil to the pot and cook more than usual.

7. After frying until both sides are golden, pour out the excess oil.

8. Release shredded ginger

9. Let people make wine

10. Release soy sauce, soy sauce and oyster sauce.

1 1. Add a proper amount of water and a spoonful of jingle sauce.

12. Add some salt and sugar, stir well and bring to a boil.

13. Cook until the soup is thick, and then take out the eggplant first.

14. thicken the remaining soup with some wet starch, sprinkle with chopped green onion and mix well with sesame oil.

15. Pour the soup on the eggplant.

16. Finished product drawing

skill

The cooked eggplant is very soft. If you want to keep the shape of dishes, you'd better use tools when cooking. I used a plate.