Eggplant in Beijing sauce

Eggplant in Beijing sauce

Introduction:

"Have you ever eaten shredded pork with Beijing sauce? Do you like it? If you like Beijing sauce shredded meat, you must like Beijing sauce eggplant. This season's eggplant is still delicious, not expensive, and after dinner, what are you waiting for? Let's get started. "

Production steps:

Step 1: wash the eggplant and cut it into strips

Step 2: sprinkle a little water on the eggplant to make it easier to get starch after treatment

Step 3: pour in proper amount of corn starch

Step 4: stir well and set aside

Step 5: cut pork, ginger, garlic and set aside

Step 6: deep fry eggplant in oil pan. The oil must be at medium high temperature, so the eggplant will not absorb oil

Step 7: deep fry until golden and remove

Step 8: leave a little oil in the pot, add the meat stuffing and stir fry until fragrant, add a little cooking wine. Cook in ginger and half garlic.

Step 9: add bean paste and water, add soy sauce and sugar after boiling.

Step 10: when the sauce bubbles evenly, boil it well. At this time, put in the other half of garlic and turn off the heat.

Step 11: pour in the fried eggplant while it's hot, stir fry evenly, make each eggplant stick evenly stained with sauce, then you can get out of the pot

Step 12: put a little flower in your home and decorate it

Materials required:

Eggplant: Three

Garlic: one head

Ginger: 2 tablets

Bean paste: half a bowl

Water: small half bowl

Pork: 100g

Cooking wine: 1 teaspoon

Sugar: 1 teaspoon

Soy sauce: 2 teaspoons

Soybean oil: right amount

Note: garlic powder should be prepared more, half of the frying pan, half of the last out of the pot into, so that the eggplant taste more rich

Production difficulty: ordinary

Technology: Sauce

Production time: three quarters of an hour

Taste: Maotai flavor