Ingredients: 400 grams of eggplant, 50 pieces of pork stuffing, 8/1, one red pepper

Seasoning: chopped green onion, minced ginger, minced garlic, vinegar, salt, sugar, soy sauce, water Starch, vegetable oil, clear soup

Preparation 1. Wash the eggplant, remove the stems, cut into pieces, remove the stems and seeds from the red pepper, wash and mince and set aside.

2. Pour oil into the pot , heat it to 60% heat, add eggplant pieces, fry until yellow and cooked, remove and control the oil

3. Heat the bottom oil in the pot to 60% heat, add the meat into pieces, and put in Stir-fry the eggplant pieces, add minced chili, salt, soy sauce, sugar, vinegar, minced ginger and Shaoliang clear soup. After cooking for a while, add chopped green onion, minced ginger and a small amount of clear soup. After cooking for a while, add chopped green onion, minced garlic, stir-fry until evenly combined. .

Note: After cutting the eggplant, cook it in time, otherwise the knife edge will oxidize and turn black when exposed to air, affecting the color and taste of the dish

How to cook eggplant:

Ingredients: Eggplant (peeled), 1 onion, 2-3 green onions, 10 grams of good soy sauce, 20 grams of sugar, 5 grams of salt, a little MSG, appropriate amounts of green onions, ginger, and new garlic.

Method:

1. Cut the eggplant and onion into hob pieces. Chop the onion and ginger into mince, mince the garlic, add soy sauce, sugar, salt, MSG, starch, and mix thoroughly with water.

2. Add oil to the wok, not too much, just about the same amount as for general cooking. Because eggplant "eats" oil at first, it must be cooked slowly and hot oil. And you need to turn it frequently, you can hardly stop the shovel, you have to keep turning it, wait until the eggplant looks yellow and soft, then turn it slowly.

Turn slowly but still. The secret to making the eggplant delicious and not greasy lies in "turning".

3.

When the eggplant becomes very soft and rotten, add the onion. Of course, if you don’t like to eat these two things, you can leave it out and just add the eggplant. Then add the seasoning. Because there is starch in the stock, you have to wait for it to absorb the soup and not make it too thick.

Tips:

Burning eggplants consumes a lot of fuel.

How can we save fuel?

When grilling eggplants, they absorb oil and become greasy. If you want to save oil and have a light and delicious taste, you can lightly marinate the washed eggplants with salt. When the eggplants exude water, drain the water. Squeeze out and cook with oil. You can also dry-fry the eggplant without adding oil first to remove the water from the eggplant, and then add oil to cook it after the texture becomes loose.

In addition, you don’t need eggs to cook eggplant, so save the eggs and make soup.