Long eggplant 2

Pork with skin 200g

Green garlic 1

Soy sauce 20ml

Lao Soya Sauce 10ml

Boiling water 500ml

Angle star anise 1

Oil moderate

Mechanical steps

1, this time to buy the Eggplant is delivered to home order, I did not expect the photo of the long eggplant ...... it has so long ...... this seems to be called line eggplant ...... because it is too thin, I did not peel the skin ...... Otherwise there would be nothing left ...... Do the same with a proper long eggplant, peeled or not. Just wash it well. Wash the skinned pork, wash the green garlic.

2, green garlic to stay a section of popping incense, and then stay a leaf, the last decorative use, the rest of the knot. Pork cut into small pieces. Eggplant cut roller blade block.

3, put a little oil in the pan, heat, put the green garlic popping aroma, and then threw into the meat stir fry, add soy sauce and old soy sauce.

4, then add boiling water, throw in star anise and green garlic, cover and twist the small fire, stew meat. 20 minutes.

5, eggplant sprinkled with 5-10g of salt, marinate for 5 minutes, and then underhand clench, clench out all the soup. This is the key to removing the raw flavor.

6, clutch out the soup of the eggplant, rinse with water three times, to rinse out the salt of the marinade, to avoid over-salting. Then clutch dry again.

7, when the meat stew is almost, throw the eggplant in and stir-fry, turn up the heat, the soup is dry.

8, green garlic thrown into the pot, turn a little, and then served out to eat ~

Tips

marinating-squeeze out the water-rinsing-squeeze out the water, which is the key to the eggplant does not carry a raw flavor, does not absorb oil. Half simmering and half stir-frying with the pork allows the eggplant to absorb the meat flavor. This dish did not put salt because the stewed meat has soy sauce, the eggplant marinated.