Made with eggplant, pork, soy sauce and other ingredients, it is a delicacy often eaten by northerners, and it is especially delicious when paired with rice.
By foodie captain loves good food
<h2>Royalties</h2>
Watercress sauce one and a half spoonfuls
Grape seed oil to taste
Garlic half a head
Old soy sauce in moderation
Eggplant two
Pork belly 50g
<h2>Practice steps</h2>
1. Preparation: Wash and cut the eggplant into strips, cut the pork belly into strips, crush the garlic half head and cut into garlic foam, and spoon and a half spoonful of watercress sauce.
2: Pour grape seed oil into a hot pot, add garlic foam to stir-fry, add pork belly strips and stir-fry, pour watercress sauce after the meat changes color, turn off the low heat and stir-fry (to prevent paste).
3: After stir-frying, pour in the chopped eggplant strips and stir-fry over medium heat, if the pot is relatively dry, you can add a little water to continue stir-frying.
4: After the eggplant changes color, add a little salt and continue to sauté.
5, pour cold water, turn on the heat, cover the pot (I poured a little more water this time, you can do less). Turn off the heat after boiling, cook for 5 minutes and then you can get out of the pot.
6: Put it in a soup bowl and pour it over the rice, it is delicious.
<h2>Tips</h2>
Bean paste originally has salt, stir-fried eggplant with salt when adding a little less can be, must be eaten with rice.
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