Ingredients: green eggplant with pork stuffing

Accessories: pepper noodles, soy sauce, sesame oil, cooking wine and salt.

Seasoning: ginger and onion flavor

Detailed production steps of meat-stuffed eggplant

Step 1: 1 Clean the eggplant and wipe off the water so as not to collapse in the oil pan. Add sesame oil, some salt, soy sauce, pepper noodles and cooking wine to the meat stuffing and stir for a while.

Step 2: 2 Cut the onion and slice the ginger.

Step 3: 3 Cut the eggplant into two knives and keep a certain distance from the head. Put the meat stuffing in the eggplant and put some dried corn starch on the side to prevent the meat stuffing from being squeezed out.

Step 4: Cool the oil in a hot pot. When the oil temperature is 50% hot, put ginger slices first. Slide the eggplant into the oil pan after pressing to avoid oil collapse. Put the eggplant in quickly, and then cover it to prevent the oil from collapsing.

Step 5: 5 press the eggplant for a while and turn it over. If you can't master it well, you can turn it over with chopsticks in one hand and a shovel in the other. Turn it over and cover it.

Step 6

After squeezing all sides, you find that the eggplant has softened, so you can add some water to the onion. It's better to flood the eggplant half, not all. At this time, the eggplant is almost ready. Too much water will waste the fire.

Step 7: 7 When stewing, simmer slowly with medium and small fire, so that the meat flavor will penetrate into the eggplant and the meat flavor will be very strong. Turn over when stewing, so that the eggplant can be cooked faster and more thoroughly.

Step 8: 8 The soup is almost collected. If you don't like the soup, stew it for a while. It would be better if some soup were left to soak in rice. When this dish is done, turn off the heat and put it on a plate.