Dongpo eggplant is the signature dish of Su Shi, a writer in the Song Dynasty. It is a delicious food with eggplant as the main ingredient and seasonings such as minced meat, onion, ginger and garlic. Dongpo eggplant is a classic dish in China traditional cuisine, which is deeply loved by diners.

Materials

Eggplant, minced lean meat, onion, ginger and garlic, bean paste, cooking wine, soy sauce, sugar, salt, starch and edible oil

Step 1: Prepare materials

1. Peel the eggplant, cut it into strips, and soak it in salt water for 11 minutes to soften the eggplant;

2. Add cooking wine, soy sauce, sugar and starch to the minced lean meat and mix well;

3. Chop the onion, ginger and garlic for later use.

Step 2: Fry the eggplant

1. Cool the oil in a hot pan, fry the eggplant in an oil pan until golden brown, take it out and drain it for later use.

Step 3: Stir-fry minced meat

1. Cool the oil in a hot pan, add onion, ginger and minced garlic and stir-fry until fragrant;

2. Add bean paste and stir-fry to get red oil;

3. add minced lean meat and stir-fry until cooked.

Step 4: Cooking

1. Put the fried eggplant into the pot and stir it evenly;

2. Add a proper amount of salt and stir-fry evenly;

3. Add a proper amount of water, bring to a boil and simmer for 5 minutes;

4. finally, add a little vinegar and stir well.

Tips

1. When frying eggplant, the oil temperature should not be too high to avoid frying eggplant;

2. When frying minced meat, you can add a proper amount of Chili oil to improve the taste;

3. When stewing, the heat should be moderate to avoid the eggplant from being boiled.

Ending

Dongpo eggplant is a delicious traditional dish. Its cooking method is simple and easy to learn, and its taste is unique, which is deeply loved by diners. I hope everyone can try to make this delicious food and taste its unique charm.