This dish is delicious, soft and fragrant, salty and nutritious. After dinner is a major feature, mixed with rice to eat, lips and teeth.
3 eggplants (purple skin, long)
Appropriate amount of pork stuffing
Appropriate amount of garlic
Moderate amount of red pepper
A spoonful of bean paste
1 teaspoon salt
2 teaspoons sugar
4 teaspoons vinegar
2 teaspoons soy sauce
1 teaspoon chicken essence
Proper amount of sesame oil
Appropriate amount of corn starch
Step 1Prepare the ingredients.
Step 2Cut the eggplant into 7-8 cm long strips, cut the garlic, cut the red pepper into sections, chop the bean paste and set aside.
Step 3Sprinkle a little salt in the eggplant, mix well and let it marinate for about 10 minutes.
Step 4After marinating the eggplant, remove the excess water from the basin. Then sprinkle proper amount of dry corn starch and mix well.
Step 5Take a clean small bowl, and then add corn starch, sugar, chicken essence, soy sauce, vinegar in turn, and then pour in half a bowl of water to make a bowl of juice.
Step 6Add proper amount of oil into the pot. After the oil is heated, fry the eggplant strips in turn until the surface is yellowish, and then set aside.
Step 7Change another pot, add a little oil in the pot, and then pour the meat into the pot to stir fry.
Step 8Stir fry until the meat is white and mature. Add the bean paste and red pepper and stir well. Add garlic powder and stir fry until fragrant.
Step 9Stir fry the eggplant strips in the pan.
Step 10Pour the bowl juice into the pot, bring to a boil and stir well. Then turn off the fire and pour a little sesame oil.