Sautéed Pork and Eggplant

Overview

The technique of stir-fried pork with sauce is not commonly used in Hunan home-cooked dishes, but I have an aunt who doesn’t follow the conventional path and loves to delve into food. I fell in love with the taste after eating her stir-fried pork with sauce when I was very young. This stir-fried eggplant with stir-fried pork with sauce was made by me based on the taste of memory, and it tastes great.

Tags

• hot dishes
• cooking wine
• doubanjiang
• eggplant
• laba beans
• light soy sauce
• meaty
• salad oil
• ginger
• green pepper
• minced garlic
• red pepper

Ingredients

Steps

1. 1 Marinate the meat with a small amount of light soy sauce and cooking wine, and cut the other ingredients into cubes or shreds

   

2. 2 Cut the eggplant into small strips, put some salt in water and marinate for a while, then squeeze out the water in the eggplant. In this way, the processed eggplant can be fried with relatively less oil. It will not eat up a lot of oil first and then spit out a lot of oil after frying. The last bowl of food will be greasy and unhealthy to eat.

   

3. 3 Heat oil in a pan, add onion, ginger and garlic and sauté until fragrant

   

4. 4 Add green and red peppers and continue to stir-fry until medium-cooked and set aside.

   

5. 5 Heat the pan again, add oil and add the eggplant strips, stir-fry until the eggplant absorbs the oil.

   

6. 6 Add meat and stir-fry

   

7. 7 Add bean paste for color and seasoning

   

8. 8 Continue to stir-fry until all the eggplant strips turn dark and the meat is fully cooked. When the eggplant starts to spit out oil, pick up one and taste it. Make sure that the eggplant strips are fully cooked and have a chewy and chewy texture before serving.

   

9. 9 Plate it, it goes well with rice. ^_^