Fried eggplant is a delicacy made with eggplant, green pepper, shredded pork, shredded ginger, minced garlic, sugar, cooking wine, and vinegar as the main ingredients. It has a slightly sweet or salty taste.

Seasoning: cooking wine, minced onion, minced ginger, minced garlic, appropriate amounts of salt, sugar and vinegar.

Condiments: 30 grams of vegetable oil

Method 1:

1. Wash and slice the eggplants, blanch them in boiling water for 3-5 minutes, and then remove them. spare.

2. Heat oil in the pot, add onion, garlic, minced ginger and diced meat, add cooking wine and stir-fry for a while.

3. Add eggplant, salt and sugar , vinegar and stir well before serving.

Method 2:

Cut the eggplant into large pieces, heat the oil (slightly more oil than usual for frying a vegetable) to 50% heat, add the green onions and ginger, then add the eggplant pieces and stir-fry until Pour the oil evenly into the eggplant pieces, add about a quarter of the eggplant pieces' water and soy sauce, stir evenly, bring to a boil over high heat, then turn down to low heat, cover and simmer, open the lid after 5 minutes, turn over and add an appropriate amount of sugar. , then cover and cook slowly, then turn the pot once every two minutes to avoid burning the pot, until the tomatoes are cooked through, add salt, chicken essence, and garlic, stir-fry evenly, turn off the heat and take off the pot. This dish is fragrant, delicious, light and pleasant.

Note:

Don’t peel the eggplant. Its value lies in the skin. Eggplant skin contains vitamin B. Vitamin B and vitamin C are a good partner. We consume enough vitamin C, and the metabolism of this vitamin C requires the support of vitamin B.