You can also except this, the other method is the same Oh,

Fried this way the flavor will be better

Not frying is no matter

1. first, the eggplant peeled, cut into pieces of rolling knife, with a tablespoon of salt to mix well and let stand for half a clock.

2. Cut a small piece of pork into julienne strips, mix with a small spoonful of cooking oil, a pinch of salt, chicken essence, soy sauce, cornstarch, marinate and set aside.

3. green onion diced, garlic sliced, a small amount of cornstarch water standby, a tablespoon of bean paste, two tablespoons of cooking wine, soy sauce a tablespoon, a small spoon of sugar.

4. half a clock has been placed in the eggplant filtered water, with the hands of the eggplant piece by piece to squeeze out the water, and squeeze the more dry the better (believe me, yes ~ ~ ~)

5. pot of hot oil, do not need a lot of pork into the pot quickly cooked, meat color white can be, fish out of the standby.

6. put the eggplant, because at this point the eggplant is not very absorbent of oil, a little frying, when the eggplant has been "weak", push it to the side, put onions and garlic, with the remaining oil a little stir fry, put in the seasoning in 3 (in addition to the cornstarch water) and shredded pork, add the right amount of water, cover and simmer for a while, and finally add a small spoonful of cornstarch water, add a little water. Finally add a small spoonful of cornstarch water thickening, a fragrant braised eggplant out of the pot.

Tips: Because the eggplant with salt marinated for half a clock, the salt may have penetrated, in order to prevent the cooking out of the eggplant is too salty, it is recommended that the cooking process of salt carefully, thickening before the taste of the test and then slightly adjusted:)

This is the first time in the world that I've ever seen an eggplant with salt.