[Sauté ed Eggplant] Today, this "Sauté ed Eggplant" is the most popular practice in my family. With this dish, we usually cook more rice. This time, I added pork belly and soybean paste to help, so that the aroma of gravy could penetrate into the eggplant, and the rich soybean sauce flavor melted into the eggplant, which was full of flavor and more fragrant. Although the taste of this sauce-roasted eggplant may be different from that of the oiled eggplant, the same food is delicious, and it is definitely a home-cooked dish that you must support every meal. More importantly, it is healthier with less oil and no burden.

Ingredients and details: eggplant 1 piece

50g of pork belly, green pepper 1 serving, soybean sauce 1 tablespoon, 4 cloves of garlic, rock sugar 1 serving, 2 pieces of ginger, soy sauce 1 serving, cooking wine 1 serving, appropriate amount of oil and salt.

Steps of cooking eggplant in sauce

1.Prepare raw materials;

2. Put the cut hob eggplant into the microwave oven for two minutes;

3. Cool the oil in a hot pot, add pork belly and stir fry;

4. Stir-fry the fat and add ginger slices and rock sugar to continue stir-frying when the surface of the pork belly is slightly yellow;

5. Add a proper amount of cooking wine to cook and continue to stir fry;

6. Pour into soybean sauce and continue to stir fry;

7. Add appropriate amount of water, cover and stew for five minutes;

8. Add the eggplant beaten by microwave and continue to stew for one or two minutes until the eggplant is cooked;

9. Collect the juice on high fire, pour in the green pepper and the right amount of salt, mix well and put it in a small bowl, and sprinkle the surface with chopped shallots.

10. It's served.

Warm tips

1. Pork belly must stir-fry its oil slightly, so that the fried eggplant is not only delicious, but also not greasy; 2. Cook the pork belly with cooking wine to remove the fishy smell, and then stir-fry the soybean sauce, so that the sauce is more fragrant and stronger; 3, eggplant with microwave water in advance, pork belly should be stewed for five minutes first, then add eggplant to cook until it is eight ripe, then you can collect juice on fire, finally add salt to taste, add green pepper and stir well.