The method of cooking eggplant with minced meat

Health benefits

Eggplant: promoting blood circulation

Pork: Nourishing Blood

Ingredients and materials

500g Eggplant

200 grams of pork

A small head of yellow ginger

Garlic four cloves

Moderate amount of scallions

Moderate amount of light soy sauce

Appropriate amount of oyster sauce

Moderate amount of cooking wine

Moderate amount of Taibai powder

Salt in moderation

Appropriate amount of water starch powder

The method of cooking eggplant with minced meat

1. Prepare ingredients

2. Cut the ginger, garlic, and scallions into slices and set aside (separate the scallions)

3. Soak the pork in water to remove blood and wash it. Chop it into minced meat and marinate it in soy sauce, oyster sauce, cooking wine, and cornstarch for 10 minutes each. Set aside for later use

4. Remove the stem from the eggplant, rub the skin with salt, rinse with water, and cut according to personal preference for later use

5. Pour an appropriate amount of oil into the pot, then add eggplant and stir fry until soft

6. Stir fry the soft eggplant, remove and drain the oil for later use

7. Fill a bowl with an appropriate amount of water and add an appropriate amount of cornstarch to make water starch for later use

8. In another pot, add a little oil, ginger, scallions, garlic, and a spoonful of Douban sauce. Stir fry until fragrant

9. Pour in minced meat and stir fry until cooked

10. Pour in the soft eggplant and stir fry for 4.5 minutes. Add salt and water starch to thicken the sauce

11. Sprinkle an appropriate amount of chopped green onions before serving and stir fry together

12. Finished product drawing

Tips

It's better to rub the surface of eggplants with salt instead of removing the skin, as it has a sterilizing effect. We all know that eggplants absorb water like sponges. Soak the cut eggplants in water and let them absorb enough water first, so that they won't be too oily when stir fried.

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