A delicious northeast dish


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


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