One or two eggplants

A small piece of pork

Four millet peppers

An onion

Ginger amount

Garlic right amount

Proper amount of soy sauce

Proper cooking wine

Appropriate amount of white pepper

A little soy sauce

Proper amount of raw flour

Proper amount of salt

Spoon for Pixian bean paste.

A spoonful of sugar

Braised eggplant with minced meat?

Cut the eggplant into strips and put it in a container with a spoonful of salt.

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Grasp it evenly with your hands and marinate it for more than ten minutes. This step is very important, because the eggplant treated in this way will not be oxidized and discolored.

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When pickling eggplant, chop a small piece of meat into meat stuffing.

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Add appropriate amount of white pepper and soy sauce to the meat stuffing. Proper amount of cooking wine, proper amount of raw flour and marinating for ten minutes, don't say that you don't want to marinate a little meat, and don't be lazy unless you want a good dish with a fishy taste!

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Meanwhile, take a small bowl and fill it with half a bowl of water. Add a proper amount of cornstarch, a little vinegar, a little salt, a spoonful of sugar, a proper amount of soy sauce and stir into a bowl of juice for later use.

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Ginger, garlic, pepper and onion are cut into sections for later use.

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Put more oil in the pan to prepare fried eggplant.

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Squeeze out the excess water in the marinated eggplant by hand, and fry the eggplant until the oil temperature rises. The key is to remember that eggplant must be cooked when the oil temperature is very high, otherwise it will easily change color. Stir-fry for less than a minute, observe for yourself, and you can pick it up when it is soft, otherwise it is too soft and not delicious.

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Remove the fried eggplant for later use.

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Leave oil in the pot, add ginger and garlic until fragrant, and add a proper amount of Pixian bean paste.

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Stir-fry the bean paste until fragrant, and add the meat foam to stir fry.

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After the meat foam turns white, stir fry the eggplant.

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Pour the prepared juice into the pot and mix well.

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The juice is frothy and sticky. Sprinkle chopped green onion on the pan. Because the eggplant has been salted in advance and the bean paste also has salt, it is basically unnecessary to add salt. Try the salty one yourself.

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