Recently, the Mid Autumn Festival has just passed. I have eaten too much fish and meat. I thought of making some appetizers, so I thought of this meat foam eggplant. The eggplant with vinegar and sugar is sour and sweet. It is not only appetizing but also eating. It is a little comfort in a busy working day.
2 purple eggplants
100g pork foam
1 tablespoon Pixian bean paste
1 tablespoon raw soy sauce
1 tablespoon cooking wine
1 tablespoon sugar
1 tablespoon vinegar
2 slices of ginger
2 cloves garlic
Right amount of onion
Proper amount of water starch
Step 1Peel and cut the purple eggplant into two sections, and foam the ginger and garlic.
Step 2Put more oil into the pot, put Eggplant under it and fry it.
Step 3After the eggplant is fried soft, control the oil and remove it for use.
Step 4Raw soy sauce, vinegar, sugar, cooking wine, add water and starch to make a bowl of juice.
Step 5Leave an appropriate amount of bottom oil in the pot, add Pixian bean paste and stir fry red oil.
Step 6Add ginger and garlic foam and stir fry until fragrant.
Step 7Add minced meat and stir fry until discolored.
Step 8Pour in the freshly fried eggplant.
Step 9Stir fry evenly and add the adjusted bowl juice.
Step 10When the soup slowly thickens, turn off the fire and sprinkle scallions.
Step 11The eggplant with attractive color is ready.