Ingredients
aubergine
300g
pork
100g
Shanghai green
300g
(hen's) egg
two
ingredients
oil
of appropriate amount
salt
of appropriate amount
white sugar
of appropriate amount
Sesame oil
of appropriate amount
light soy sauce
of appropriate amount
garlic
of appropriate amount
chilli sauce
of appropriate amount
chicken essence
of appropriate amount
step
1. Wash the casserole, wash the rice and soak it for about half an hour.
2. Start cooking on the stove.
3. Start preparing dishes: Shanghai green, eggs, eggplant and garlic.
4. Cut the eggplant into strips and soak it in water to prevent oxidation and yellowing. Wash it in Shanghai green and cut two knives on the head to make it easy to cook and taste. Eggs are boiled in a small pot.
5. Chop the pork and separate the fat.
6. Put more oil in the hot pot and fry the drained eggplant strips in the pot until they are cooked and soft.
7. Pick up the drained oil with a net spoon.
8. Take out the oil in the pot, leave a small amount of oil and add the fat to stir fry.
9. Add lean meat, Chili sauce and garlic and saute in a wok. Add a little water, add soy sauce and sugar.
10. Stir-fry eggplant.
1 1. Add salt and chicken essence to taste, and turn off the fire.
12. At this time, the rice has been cooked.
13. Pour the fried eggplant on the rice in the casserole.
14. Wash the pot, start another pot, and add a little oil and salt to boil.
15. blanch in Shanghai, remove immediately and put in a casserole.
16. The eggs are also cooked, peeled and cut in half.
17. Put the eggs in the casserole. Simmer for two minutes on low heat and serve.