Fried eggplant is made from eggplant and fish.
Golden color,
Fresh and tender,
Unique flavor,
It belongs to the Lu cuisine family.
I used pork puree today,
Just as tasty.
Super under the meal!
Ingredients: large eggplant (1pcs) minced pork (100g)
Accessories: Salad oil (to taste) Light soy sauce (2 scoops) Dark soy sauce (1 scoop) Oyster sauce (1 scoop) Gingerle sauce (1 scoop) Sugar (3 tsp) Salt (a little) Sesame oil (to taste) Green onion (a little) Ginger slices (2 slices) Cooking wine (1 scoop) Corn starch (to taste) Pepper (a little) Chicken powder (1 tsp)
method:
1: Stir in cooking wine, pepper, salt and chicken powder to the pork puree and marinate for a while
2: Cut the eggplant into thin slices after washing, do not cut it, and use 2 chopsticks on 2 sides to facilitate operation
3: Add the pork filling to the eggplant
4: Apply a layer of corn starch
5: Add an appropriate amount of salad oil to the pot to cook more than usual
6: After frying until both sides are golden brown, pour out the excess oil, put ginger shredded, cooking wine, soy sauce, dark soy sauce, oyster sauce, an appropriate amount of water and a spoonful of ginger sauce, salt and sugar, mix well and bring to a boil
7: Cook until the soup is thick, then remove the eggplant
8: Sprinkle the remaining broth with wet starch and sprinkle with green onion, drizzle with sesame oil and mix well
9: Drizzle the broth on the eggplant
Tips:
The cooked eggplant is very soft, and if you want to keep the shape of the dish, it is best to use tools when you come out of the pot, I used a plate
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