ingredients

main ingredient

eggplant

1

lean pork

1g

tomato

1

auxiliary material

oil

appropriate amount of salt

2g

onion < Chop the onion, ginger and garlic, soak the eggplant in light salt water for 1 minutes, then take it out and squeeze it dry

2. Put cooking wine, a little salt and starch into the lean pork, and grab it evenly

3. Put the oil in the wok, add the onion and ginger, and stir-fry half of the garlic, and then stir-fry the flavor

4. Add the salted diced meat, and stir-fry the diced meat. Stir-fry for a while

6. Add diced eggplant and stir-fry evenly

7. Add diced tomatoes

8. Stir-fry all the ingredients evenly, and don't add water, so you will make a lot of soup

9. Cover and stew for 5 minutes

1. Add water to the starch for later use

11. Open the lid and add salt and water starch.

tip

1? Eggplant diced must be soaked in salt water to prevent oxidation and blackening? Be sure to squeeze out the water, or you will end up with a lot of soup

2? It is best to add a tomato, which is also to prevent eggplant from turning black

3? You don't need to add salt to a light mouth. I think it's enough to just release the salty taste.