The aroma of Dongpo eggplant wafting through the streets, racing through Dongpo meat, delicious to the point of not stopping

Many of China's dishes are famous because of their deep ties to celebrities. As early as the Song Dynasty, during the reign of Emperor Zhenzong, his favorite concubine Li Chenfei suddenly wanted to eat a meat dish that was "not refined, not weightless, no bones and no skin"

This idea was tacitly approved by Song Zhenzong, and he ordered all the chefs in the world to find a way to make this dish. Later, chefs surnamed Su created the method of making Chen meat, and the name Chen meat was derived from the name of Li Chenfei.

And Dongpo meat that we are all very familiar with, what I want to share with you today is also a dish related to Dongpo, called Dongpo eggplant.

Ingredients: eggplant, meat, green onion, ginger and garlic.

1: Cut the prepared meat into small cubes.

2: Cut the eggplant into segments and draw nine squares on the surface.

3: Heat the oil, put the eggplant in the pan and let it oil, then put it out.

4: Heat the oil again, put the cut diced meat into the pan and stir-fry.

5: Add the green onion.

6: Add the minced ginger.

7: Add minced garlic.

8, raw smoking to engage in a little.

9, salt to do a little.

10, white sugar to do a little.

11, chili oil to make a little.

12: Add the sautéed ingredients to the oiled eggplant.

13: Put it in a pot and cook it.

14: Scoop out the excess broth.

15: Put the soup in the pot.

16: Prepare the water starch and put it in a boiling pot.

17: Pour the prepared broth into the eggplant again.

Such a not difficult but particularly delicious dish is ready, I hope you like it!