〖Materials〗3 eggplants, 200g minced pork, 1 tbsp soy sauce, 1 tbsp bean paste, 3-5 cloves of garlic, 3 green onions, a little bit of minced ginger, 1 tsp of water starch, a few drops of sesame oil
〖Practice〗Slice eggplant into long strips with the skin on, control the moisture and then oil in a hot frying pan, and control the oil (you can press it a little bit to squeeze out the excess oil)
Leave a little oil in the bottom of the pan, then fry the garlic, ginger and bean paste. p>
Leave a little oil in the bottom of the wok, reheat the wok and stir-fry the garlic, ginger and bean paste, then add the pork mixture and stir-fry. When the pork mixture is cooked, add the eggplant, then add the soy sauce and continue to stir-fry. Thicken with water starch.
Heat a casserole over low heat in advance, pour the stir-fried minced pork and eggplant into the casserole, cover and simmer over low heat for 5 minutes. Sprinkle in chopped green onion and add a little sesame oil and chicken essence before serving.
〖Tips〗If you can eat spicy, you can add two red bell peppers when the garlic and ginger explode in the pot, and sauté them together. Add salt and soy sauce to the meat mixture and marinate to taste. Cut the eggplant into two slices without cutting in the middle. Add water to make a paste and add a little cooking oil to the batter.
2. Add the marinated meat mixture to the eggplant. Cover with the paste. Fry on the skillet until both sides are golden brown and ripe. Be sure to cook well. You can also eat it directly after frying. Cut the onions and spread them on the bottom.
3. In a casserole dish, add the eggplant and tomato sauce, oyster sauce, salt, and water to make a good sauce (not too much), and top with minced garlic. Cover with a lid and heat, and pour a little white wine along the lid when the pot is almost ready. (Add the juice is to give the eggplant clip simmering in some flavor, so the juice does not need too much) and then you can get out of the pot.
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