Step 1: cut the green pepper into small circles, cut the eggplant into short strips (about the length of the thumb, watch carefully when cutting), chop the pork into powder, and cut the onion, ginger and garlic into powder.
Step 2: Wrap the eggplant with starch, heat it with oil in the pan Rigadeau, and fry the eggplant in the pan. In order to prevent the eggplant from deforming and collapsing, be sure to add more oil. Fry and drain the oil for later use.
Step 3: Stir-fry minced meat. Just leave a little stir-fry minced meat in the oil of fried eggplant until the minced meat changes color. Immediately pour in the green pepper rings and stir-fry. Pour in onion, ginger and garlic and fry until cooked.
Step 4: Stir-fry minced meat. Just leave a little stir-fry minced meat in the oil of fried eggplant until the minced meat changes color. Immediately pour in the green pepper rings and stir-fry. Pour in onion, ginger and garlic and fry until cooked.
Step 5: When the green peppers are fried, pour in the drained eggplant, stew it, add some vinegar, add some oyster sauce, add some bean paste and stir well.
Step 6: finally, pour half a bowl of water in, stew for a while, and the water will dry and you can cook. Sprinkle some shallots and coriander before cooking!
Tip: If you don't like the taste of pork, you can marinate the minced meat for a while before frying it (as mentioned in the last article, put the minced meat in a bowl, add some starch, vinegar, salt, cooking wine and light soy sauce, and marinate it for about 15 minutes).