pork

aubergine

Onion, ginger and garlic

Cooking wine, light soy sauce, salt

Sausage diced optional

How to make Dongpo eggplant?

Eggplant is cut into pieces and topped with a flower knife. Cut the meat into stuffing.

Fry eggplant, the oil is 40% hot, the eggplant is slightly oiled, and it is slightly colored and then taken out. Can't turn down the fire.

Add a little oil, add Jiang Mo and minced meat, stir-fry the oil with slow fire, add sausage, onion and garlic, light soy sauce and cooking wine, stir-fry until fragrant, add salt and a little sugar to make crispy meat, add a little water and collect the juice.

Put the minced meat on the eggplant on the plate and pour the juice on it. Steam in a hot pot for five minutes. Turn off the fire and bring out the pot. Sprinkle some chopped green onion on it.