Authentic Zhejiang Dongpo eggplant preparation below xiaobian to prepare its ingredients and details: methods and steps:

Dongpo eggplant is a traditional dish from Jiangsu and Zhejiang regions that evolved from Dongpo meat. The color is jujube red, the oil is bright, the eggplant is soft and tender, and the taste is fresh and sweet. It is a more delicious dish than meat, summer is coming soon, and it is also more suitable for summer.

Eggplant 500 g Minced pork 120 g Wet starch 10 g Salad oil 600 g Sugar 40 g Iodized salt 6 g MSG 3 g Soy sauce 10 g Cooking wine 10 g 5 g each minced green onion and ginger,

1: Wash the eggplant and cut into finger-thick eggplant strips

2: Fry the eggplant in oil until golden brown.

3: Leave a little bottom oil in the pot, heat the pork filling and fry it to change color, add green onion and ginger and stir-fry slightly, put soy sauce, salt, monosodium glutamate, sugar, cooking wine, soup and pour it into the bowl containing eggplant cubes, and then put the original juice with wet starch and steam for 15 minutes.

4: After steaming for 15 minutes on high heat, invert the buckle in the dish.