Main ingredients: two eggplants and three mushrooms; Ingredients: half bowl of mashed meat, shredded ginger, 3 red millet peppers, and a proper amount of scallion; Seasoning: oil, salt, oyster sauce, garlic sauce, chicken essence.


2 eggplants (purple skin, long)
Half bowl of pork stuffing
Moderate amount of ginger
3 mushrooms


Step 1
First cut the eggplant into thick strips of 2cm square and soak it in water

Step 2
Mushroom cut millet, millet pepper cut into small circles, mashed meat with a little water starch grasp

Step 3
Wash the eggplant repeatedly and put it into the dish. Steam it in the steamer for 5 minutes

Step 4
Then heat the oil and deep fry the steamed eggplant until soft. Filter the oil and put it into a sand pot

Step 5
Leave a little oil in the pot, add garlic sauce and stir fry out red oil

Step 6
Next, stir fry shredded ginger, mashed meat and mushroom rice together, add a little soup, adjust the salt to make spicy juice, and pour it on the eggplant

Step 7
Heat the casserole, bring to a boil, turn to low heat and simmer for 5 minutes. Drizzle with oyster sauce, sprinkle with scallion and chicken essence and mix well