Pickled eggplant

Pickled eggplant

Introduction:

Production steps:

Step 1: peel the eggplant and cut into strips. Soak in water and drain.

Step 2: make meat sauce.

Stir fry the minced meat until yellowish.

Half of onion, ginger, garlic, red and green pepper in oil, saute until fragrant.

Add a spoonful of bean paste and chili sauce.

Stir fry and mix well.

Multiply the sauce out.

Step 3: stir fry the eggplant in oil until it is mature for 5 minutes, then pour in the meat sauce. Add water starch and chicken essence. Pour into the pot and stir fry until well done.

Pour in the remaining onion, ginger, garlic and pepper. Add a little water, cover and simmer.

Step 4: I cut the eggplant a little wider, not very good. But it tastes good and will improve in the future.

Materials required:

Eggplant: moderate

Stuffing: right amount

Green pepper: moderate

Red pepper: right amount

Bean paste: right amount

Chili sauce: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: Douban sauce and chili sauce can be added according to the taste of each population.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: Original