Yu-Shiang Eggplant in Casserole

Yu-Shiang Eggplant in Casserole

Introduction:

"Eggplant pot, like to eat people will like to eat, do not like to eat people to see or will feel beautiful."

Production steps:

Step 1: cut eggplant into small pieces, shred ginger, bamboo shoots and carrot, dice pork, cut black fungus into small pieces, cut garlic into minced garlic and set aside.

Step 2: put proper amount of oil in the pot, heat it to 80%, fry the eggplant, keep rolling, and pay attention to the fire.

Step 3: deep fry the eggplant until it is golden and soft enough for chopsticks to poke through.

Step 4: leave a proper amount of oil in the frying pan, heat up and add minced garlic and shredded ginger to stir up the fragrance.

Step 5: add diced meat, shredded carrots and black fungus, continue to stir fry, pour in the right amount of delicious food, continue to stir fry bean paste for 2 minutes, and then add 1 bowl of water. Fish flavored shredded meat

Step 6: pour the ingredients into the casserole.

Step 7: cover the pot, simmer for 3 minutes, turn off the heat, sprinkle with scallion, serve while hot.

Materials required:

Eggplant: 400g

Carrot: 50g

Bamboo shoots: 50g

Garlic: 5g

Auricularia auricula: 50g

Ginger: 5g

Salt: 1g

MSG: 1g

Bean paste: 3G

Cooking wine: 10ml

Note: eggplant like oil, you can drizzle some sesame oil as appropriate

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: fish flavor