Today, the child’s father ordered crucian carp for lunch, and his son ordered braised eggplant, and specifically mentioned the use of round and purple eggplant. OK, I’m the trinity of buyer, cook and waiter for lunch!

Ingredients

700g eggplant
50g pork
30g ketchup
1 green pepper
2 minced garlic

Directions

Step 1
Eggplant peeling

Step 2
Cut into large pieces

Step 3
Slice green pepper, peel garlic and cut into pieces

Step 4
Marinate pork slices with soy starch cooking wine

Step 5
Put an appropriate amount of oil into the pot, fry the golden yellow of eggplant, and remove the oil control

Step 6
Add an appropriate amount of water to the ketchup

Step 7
Put an appropriate amount of bottom oil into the pot, stir fry pork slices, and add green pepper and minced garlic

Step 8
Add eggplant and stir fry

Step 9
Add tomato sauce and stir fry

Step 10
Stir fry evenly