I often eat a very delicious meal in my dormitory. The key point of this dish is that it must be made in a non stick pot. It only needs a little oil to make delicious eggplant. I bid farewell to the unhealthy traditional concept of eggplant oil absorption.


2 eggplant
200g Flammulina velutipes
100g pork stuffing
5 cloves garlic
1 small piece of ginger
1 tsp edible oil
1 tsp salt
1 tablespoon of soy sauce
1 / 2 teaspoon raw soy sauce
1 tsp oyster sauce
1 / 2 tsp sugar


Step 1
Get all the ingredients ready

Step 2
Clean the eggplant, cut it into segments, slice garlic, cut ginger, cut the root of Flammulina velutipes and clean it

Step 3
Add 1 tablespoon of salt to the eggplant, mix well, marinate for 10 minutes, and kill the black water in the eggplant

Step 4
Rinse the eggplant in clear water and dry it

Step 5
Put 1 tablespoon of oil in the pot. After the oil is hot, put the garlic slices into the pot and explode until fragrant

Step 6
Put the minced meat into the pot and stir fry

Step 7
Add 1 tsp cooking wine and 1 / 2 tsp soy sauce and stir fry evenly

Step 8
Pour the eggplant into the pot

Step 9
Add 1 tablespoon of soy sauce and stir fry evenly

Step 10
Put Flammulina velutipes into the pot and stir fry evenly

Step 11
Cover and simmer over low heat for 7 or 8 minutes

Step 12
Turn off the heat, add 1 tablespoon oyster sauce and 1 / 2 tablespoon sugar, stir fry evenly and serve