A delicious northeast dish

Ingredients

250g pork (lean)
2 eggplant (purple skin, long)
Appropriate amount of vegetable oil
10g scallion
4G salt
10g ginger
1 tbsp cooking wine
1 clove garlic
1 teaspoon pepper
1 tbsp soy sauce (grade I)
Appropriate amount of starch

Directions

Step 1
Cut the meat, add pepper, marinate with cooking wine for 10 minutes, cut the eggplant into hobs and marinate with a little salt for 10 minutes, cut the green onion, ginger and garlic, soak the starch thoroughly, and pour out the excess water
Step 2
Put the wet starch in the meat section, add a little oil and grasp well
Step 3
Add half a bowl of water into the bowl, add soy sauce, salt and 1 / 3 tbsp starch, stir well and mix into a bowl of juice
Step 4
Heat the pot with oil until it is 7-8% hot, deep fry the meat section until it is set, remove it, raise the oil temperature, deep fry the meat section until it is charred outside and tender inside, and remove it for use
Step 5
Deep fry eggplant until soft and reddish. Remove and drain
Step 6
Leave a little oil in the pot, add onion, ginger and garlic, saute until fragrant, pour in a bowl of juice, and heat until viscous
Step 7
Add the fried meat and eggplant, stir fry evenly, and serve