Teppanyaki eggplant, eggplant this practice super under rice

Ingredients: Long eggplant, Pixian bean paste, pork filling, ginger, onion and garlic, soy sauce, salt, sugar.

method:

Wash and cut the eggplant into strips.

Heat the oil, stir-fry the eggplant and sauté until it changes color.

Add a little more oil to the pan and sauté the meat until it changes color.

Add pepper, onion, ginger and garlic and sauté until fragrant.

Add 1 spoonful of Pixian bean paste and stir-fry evenly, add some seafood soy sauce and continue stir-frying.

Put the eggplant in and stir-fry well.

Sauté salt, sugar and vinegar and turn off the heat.

Heat the iron plate on the fire, then put the sautéed eggplant on the iron plate.