Eggplant, shiitake mushrooms, minced meat, garlic, green onions, red pepper, soybean paste, oyster sauce, cooking wine, water starch, cooking wine, pepper, oil, salt

How to make this dish

1. Prepare the ingredients, and soak the shiitake mushrooms in cold water beforehand.

2. Heat the eggplants cut into cubes in the crisper over high heat for 4 minutes.

3. Heat a pan with a little bit of oil and stir fry the garlic and red pepper.

4. Add garlic and chili pepper and stir-fry.

4. Add eggplant and stir-fry.

5. Add salt and other seasonings. 6. Stir-fry well and transfer to a pot.

7. Add a little oil to the pot and stir-fry the minced pork.

8. Add mushrooms and stir-fry to release the water from the minced pork and turn the meat into color.

9.

9. During the stir-fry process, add a small spoon of soybean paste, a little oyster sauce, cooking wine, etc. After stir-frying and coloring, add the water in which the mushrooms have been soaked, and cover and cook for two or three minutes;

10. After cooking, add an appropriate amount of water starch to thicken the sauce, and add a little salt and pepper to taste;

11. Add the remaining red chili peppers and part of the minced green onion;

12. Stir-fry well and then pour into the Sprinkle some chopped green onion on the surface;

14. Toss well when serving.

Tips

1. You can fry the eggplants in a little oil until they are cooked to 6 or 7 layers, but I prefer to microwave them on high to reduce the amount of fat and make them healthier; however, you should remember to cover the eggplants to prevent them from losing moisture and drying out;

2. Stir-fry the eggplants in a pan with the garlic and the red pepper. Add garlic and red chili pepper, add salt to taste, and then put it into a small pot.

3. Stir-fry the mushroom meat sauce, first stir-fry the minced meat, stir-fry the water inside so that the meat will be more fragrant, and then add diced mushrooms and stir-fry them together; put in some soy sauce, oyster sauce, cooking wine, etc., to enhance the freshness of the color; do not pour out the water of soaking mushrooms, and cook it with it for a more fresh taste.

4. Cooked mushroom meat sauce, add a bit of water starch to thicken it, and then add a bit of water starch to thicken it, and add a bit of water starch to thicken it. Add a little water starch thickening, put a little salt and pepper to taste, and then the red pepper and small onion into the mix to increase the color and aroma; and finally pour them on the surface of the fried eggplant, eat and stir evenly can be;

5. This dish is also very suitable for winter, the following rack with a small pot of fire to eat, so that the more you cook the more fragrant.