Main Ingredients

Lin pork

220g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Ginger

3 slices

Garlic

2 cloves

Dried Chili Peppers

1 piece

1

Bean paste

Amount

Sugar

2g

Maintaining wine

8g

Soy sauce

6g

White pepper

Amount

Chicken essence

Amount

Water Starch

Measurement

Steps

1. (If you like spicy food, you can put more dried chili pepper)

2. Peel the tenderloin and cut it into pieces of about the same size.

3. Cut the ginger, garlic, dried chili peppers and cut into small pieces.

4. Cut the meat and add cooking wine, white pepper marinade for 15 minutes to taste.

5. Water starch seasoning good standby.

6. Eggplant washed, also cut into the same size as the meat.

7. Pour oil into the pot and heat it up, then fry the ginger, garlic and dried chili peppers.

8. Put the marinated meat into it.

9. Stir-fry until browned and continue to stir-fry will; then reduce the heat, add a little bean paste.

10. Stir-fry to the supreme color, stir-fry

11. Stir-fry and then turn to medium heat, drain the eggplant into the stir-fry.

12. Add a little soy sauce, sugar.

13. Wait until the eggplant sauce stir-fried soft, the water starch along the edge of the pan slowly dripping, and then open the fire juice, sprinkle a little chicken can be.

Tips

1. Eggplant soak can avoid oxidized eggplant discoloration, but also to prevent the eggplant to absorb oil.

2. When you put the bean paste into the pot, remember to always stir-fry it over low heat! Because turning on high heat will make the bean paste become very salty and unsavory, which is the reason why some people do not like bean paste.

3. The bean paste has a salty flavor, so there is no salt added during the cooking process; the amount of seasoning used above can be increased or decreased according to your own family's taste.