Main Ingredients

Eggplant

2 sticks

Minced Pork

100g

Side Ingredients

Cilantro

3 sprigs

Small Red Chili Peppers

2 pieces

Scallions

2 sticks

Yellow Soybean paste

2 Spoonful

Garlic

2 cloves

Ginger

1 piece

Cooking wine

1 tsp

Steps

1. Take out all the ingredients you want to use, and put them to one side

2. Slice the eggplant into strips, cut the minced meat, chop the chili peppers, and finely chop both the garlic and ginger

3. Add some cooking wine to the minced meat

4. Add ginger according to your taste

5. Stir well and marinate for 10 minutes

6. Pour in a pan of oil, and when it gets to 7% of the heat, put in the eggplant strips, stir-fry them until they are softened, and then put them out for a while

7. Leave a little bit of the bottom oil in the pan, and put in the meat and stir-fry them until they turn brown

8. Add Haitian soybean sauce

9. Mix with the minced meat and stir-fry well, and set aside

10. Stir-fry the eggplant strips into a plate, and then lay the minced green onion, cilantro, minced meat, minced garlic, and crushed red chili peppers on top of the strips to serve

Snapshot

Eggplants are more oil-absorbent, so you need to put in a little bit more oil. If you don't want to eat too greasy, you can blanch the eggplants in water until they are half-cooked and then put the oil in, which saves oil and also allows the eggplants to cook as soon as possible, but the taste is not particularly good.

The soybean paste already has salt in it, so if you have a lighter taste, you don't need to add salt, and if you feel that the taste is not enough, you can of course add a little bit more, and personally I don't think you need to add salt as well.