The recipe for the Northeast eggplant meat section

Health benefits

Pork: Nourishing Blood

Round eggplant: promoting blood circulation and removing blood stasis

Carrots: promote blood circulation and remove blood stasis

Ingredients and materials

200 grams of pork

250g round eggplant

1/3 carrot

1/2 green pepper

2-3 cloves of garlic

1 tablespoon soy sauce

1 tablespoon cooking wine

1 egg white

A little salt

Moderate amount of corn starch

Appropriate amount of water

Moderate amount of edible oil

Sauce ingredients:

1 tablespoon soy sauce

1 tablespoon vinegar

Sugar 1 tablespoon

1 tablespoon corn starch

1 tablespoon oyster sauce

1 teaspoon of salt

About 60 grams of clean water

The recipe for the Northeast eggplant meat section

1. Cut the pork into appropriate sized chunks and place them in a container. Then add soy sauce, cooking wine, egg white, and a little salt. Mix well and marinate for fifteen minutes.

2. Peel the eggplants, cut them into rolling strips, and place them in a larger container. Then, sprinkle water evenly and sprinkle an appropriate amount of corn starch. Shake the eggplants to coat them with starch, and repeat this step.

3. Cut carrots and peppers into diamond shaped slices, and chop garlic into minced garlic for later use.

4. Add more cooking oil to the pot and heat it up to 80%. Fry the eggplant pieces until the skin becomes hard, then remove and control the oil.

5. Heat the oil temperature in the pot again and fry the eggplant again. Remove and control the oil.

6. Add corn starch to the marinated pork and mix well with an appropriate amount of water. This step must ensure that the pork is evenly coated with starch paste. Starch and water can be added in small amounts multiple times to achieve the desired effect.

7. Heat up the oil temperature of the fried eggplant again, put the pork one by one into the pot, wait for it to set, and then flip it with chopsticks.

8. Fry until the skin of the meat piece becomes hard, remove and control the oil, then fry again until golden brown and crispy, and remove.

9. Put all the sauce ingredients into a small bowl, stir well and set aside.

10. Leave a small amount of bottom oil in the pot, add minced garlic and stir fry over low heat until fragrant. Then add bell peppers and carrots and stir fry evenly. Pour in the prepared sauce and cook until it becomes sticky.

11. Put the eggplant and minced meat together in a pot, stir fry quickly over high heat and coat with sauce.

12.A dish of eggplant meat jerky with Northeastern characteristics is ready, and you can eat two large bowls with rice!

Tips

I use plum blossom meat and also pork belly. If you don't like fat, you can use pork tenderloin or pork tenderloin. The meat section and eggplant should be Zhaliang twice each, so that the taste can be burnt outside and tender inside.

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