Ingredients: 1 eggplants, 200 grams of pork filling.

Accessories: 5g oyster sauce, 4 cloves garlic, 8g dried matsutake slices, 10g light soy sauce, 15g refined salt, 20g vegetable oil, appropriate amount of cornstarch, 5g cooking wine, appropriate amount of ginger, appropriate amount of green onion, black pepper 5 grams.

practice:

1, one eggplant, 200 grams of meat.

2. Cut the eggplant into sections, each section is about 5 cm, and make another cut in the middle without breaking, for stuffing with minced meat.

3. Chop the meat and ginger into fine pieces. Soak the dried matsutake mushrooms in water and chop them as well. Then chop them together for one minute.

4. Put the minced meat in a bowl, add salt, cooking wine, light soy sauce, green onions, pepper, cornstarch, stir evenly, and salt for 8 minutes.

5. Stuff the marinated minced meat into the sliced ??eggplant, not too much, just the right amount.

6. Put an appropriate amount of vegetable oil in the pot. After heating the oil, put the eggplant into the pot and fry both sides over medium heat for a minute or two before taking it out of the pot. Eggplant absorbs oil easily, so quickly turn it over to the second side after placing it in the pan. Put an appropriate amount of vegetable oil in the pot, heat the oil, add the garlic cloves, add bean paste, oyster sauce, 100 grams of water, then add the fried eggplant, simmer over high heat for three minutes, then reduce the juice and take it out of the pot.

7. When the juice is reduced, you can put the eggplant on a plate. My family doesn't like spicy food, so I added some chili powder at the end, which is usually unnecessary. Finally, add a drop or two of sesame oil, and you can’t help but start the meal!