1. First, let's prepare the ingredients, a purple eggplant, put it in a basin, add some water, wash it and take it out.

Put the washed purple eggplant on the chopping board and cut the eggplant at a 45-degree angle with the chopping board. Be careful not to cut it completely from beginning to end. After cutting, turn it over and cut the other side. If you cut at 90 degrees vertically, the cut will not be complete. After cutting, it will continue as shown.

2. a small piece of pork, first cut into even pieces, then chopped into minced meat, not too broken.

A few pieces of garlic, pat flat, cut into granules, cut a piece of white onion, make a knife, cut into pieces and put them together with minced garlic.

3. Prepare a cauldron, pour in two eggs, grab a handful of flour and a handful of corn starch, the ratio of starch to flour is 1: 1, then add 10g vegetable oil, pour in a proper amount of clear water, and stir in the same direction to form a batter, then add a little aluminum-free baking powder and stir evenly. Baking powder can play a fluffy role, there is no need to make it at home.

4. Then put the cut eggplant into the batter so that the surface and interlayer of the eggplant are evenly coated with batter.

Let's start frying eggplant, and burn oil in the pan. When the oil temperature is 50% hot, gently put the eggplant into the pot, carefully plate it, and be careful not to break it. Turn on a small fire and fry slowly for about 3 minutes, during which the dense eggplant slices will be spread out with chopsticks.

Avoid raw and cooked. After 3 minutes, when the surface of eggplant is golden yellow, take it out, control the oil and dry it, and then put it on the plate.

5. Burn the oil in the pot again. When the oil is hot, pour in minced meat, stir fry quickly and break it up with a spoon. After the minced meat turns white, add 5g of bean paste, stir-fry the red oil in the bean paste, pour in the onion and garlic, stir-fry until fragrant, and pour a little water from the pot.

6. Then start seasoning, add 2g salt, 1g chicken essence, 1g pepper, 5g white sugar to increase sweetness, add 2g soy sauce to extract background color, 5g aged vinegar to increase sourness, stir evenly to remove seasoning, add a little water starch, turn on high fire to collect soup until it is thick, and then pour the soup evenly on eggplant to eat.

Tip:

If the knife method is not good, you can put two chopsticks on each side of the eggplant, and the knife will stop when it touches the chopsticks, so that it will not be cut off.

Well, this delicious and unique home-cooked dish is ready. Friends who like it should hurry up and study it quickly.