Braised eggplant with meat

Braised eggplant with meat

Introduction:

"I like to eat eggplant no matter how I make it. This time, I didn't cut off the eggplant skin, which retained more nutrition and the taste was not bad."

Production steps:

Step 1: slice pork and set aside.

Step 2: Chop onion, ginger and garlic, chop shallot.

Step 3: cut the eggplant into strips.

Step 4: add hot oil in the pot and stir fry with onion and ginger.

Step 5: fry the meat slices.

Step 6: put two spoonfuls of Laoganma chili sauce into the meat.

Step 7: pour in the eggplant strips and stir fry.

Step 8: add some water if it's a little dry. Add a small amount of water several times until the eggplant is full of water.

Step 9: soften eggplant and add salt.

Step 10: add proper amount of soy sauce for coloring.

Step 11: heat another casserole and pour a layer of oil into the casserole.

Step 12: add a little garlic and ginger to make it smell.

Step 13: pour the eggplant in the iron pot into the casserole.

Step 14: add a little more water to prevent sticking.

Step 15: season with a little chicken essence.

Step 16: cover the casserole, bring to a boil over high heat, then change to medium heat and cook for 10 minutes.

Step 17: turn off the heat and pour in some oyster sauce.

Step 18: Sprinkle with chopped green onion.

Materials required:

Pork: one piece

Eggplant: two

Onion and ginger: right amount

Shallot: moderate

Laoganma bean paste: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Salt: right amount

Note: 1. Eggplant water absorption is very strong, it is necessary to add a small amount of water many times, water to replace oil, more healthy. 2. Add oyster sauce before it comes out of the pot, otherwise it will lose its flavor.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy