Congxiang eggplant pot

Congxiang eggplant pot

Introduction:

Production steps:

Step 1: long eggplant.

Step 2: sweet flour sauce, Korean garlic sauce.

Step 3: bamboo shoots, carrots and fungus.

Step 4: pork stuffing.

Step 5: wash the eggplant and cut it into thick strips.

Step 6: add a little flour and mix well, so the eggplant won't absorb a lot of oil when fried.

Step 7: deep fry the eggplant in the oil pan until it is golden. Deep fry the eggplant in medium high heat. Slow fry the eggplant in low heat.

Step 8: add a little oil into the pan, stir fry the minced meat over low heat until white, and set aside.

Step 9: put a little oil in the frying pan, heat it to 70% heat, add minced garlic and stir fry it to give a fragrance, then add minced green onion, minced ginger, sweet flour sauce and Korean garlic chili sauce to continue stir fry, add the fried meat, and then add shredded bamboo shoots, shredded carrots and shredded fungus to stir fry.

Step 10: stir fry the shredded bamboo shoots, carrots and Auricularia auricula, add the fried eggplant strips, and mix in the soy sauce, soy sauce, salt, sugar and soup. Heat over high heat until the eggplant strips are tasty and well cooked. Add chicken essence, then thicken with starch and pour in sesame oil. Put it into a small casserole (casserole), cover it with sand and simmer for 5 minutes. Serve while it's hot.

Materials required:

Long eggplant: 400g

Pork stuffing: 60g

Sweet flour paste: 1 tbsp

Korean garlic sauce: 2 tbsp

Oyster sauce: 1 tbsp

Huadiao wine: 2 tsp

White pepper: right amount

Sugar: 1 tsp

Sesame oil: 1 tsp

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: put the cut eggplant into a little flour and mix well, so that the eggplant will not absorb a lot of oil when fried.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour