Ingredients
eggplant
individual
light soy sauce
can
cooking wine
spoon
Old soy sauce
spoon
ginger
spoon
Salt
a flat
garlic
can
starch
None
The method of making eggplant braised pork
- Cut the eggplant into long strips (if you cut it into pieces, then cut the pork and green pepper into corresponding pieces), add a spoonful of salt, marinate for ten minutes, and squeeze out the water after it comes out for later use.
- Prepare ginger, garlic, red chili, and green pepper strips.
- Cut the meat into long strips (mostly using meat tendons this time, you can also choose lean meat according to your preference), and the ones that are a little fatter will be more fragrant.
- Put a small amount of oil in the pot, cut the meat and remove it for later use.
- Put a little more oil in the pot.
- Add the marinated eggplants in batches and stir fry over high heat until they become soft. If you want less oil, add a small amount of water during the subsequent boiling process.
- Put it out for later use.
- Add a small amount of oil to the pot, saut é until fragrant with Pixian bean paste, ginger, garlic, and chili.
- Add the minced meat and stir fry evenly.
- Add cooking wine, consume fuel, a small amount of light soy sauce, stir fry evenly.
- Add a small amount of water, boil over high heat and low heat for a while to taste.
- Mix 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of vinegar, 1 tablespoon of sugar, 1/2 tablespoon of starch, and an appropriate amount of water to make a sauce. Add salt according to the amount of food, and taste it when it’s almost cooked before adding the appropriate seasonings.
- Add eggplant when there is an appropriate amount of water left.
- Add the sauce and heat over medium high heat until cooked.
- Finally, add green peppers and the remaining minced garlic.
- After turning off the heat, add a little chicken essence.
