Eggplant Roast Pork
Overview
My children all like to eat eggplant, and they often order eggplant when we go out to eat. This recipe is a signature dish of a restaurant. It is delicious, so I learned to make it. This is the second time I have made it. It tastes delicious. I will write a recipe. If you like eggplant, you can also learn to make it. You will never be disappointed.
Tags
Ingredients
Steps
-
Wash the eggplant and cut into thick slices
-
Cut the eggplant into thick slices with a cross-cut knife, be careful not to cut off
-
Even if you turn it over and cut it with a cross-cut knife, you can’t cut it off
-
It should look like this after cutting. Cut all the eggplant thick slices with a cross-cut knife like this
-
Place the cut eggplants into a basin and sprinkle with appropriate amount of cornstarch
-
Coriander cut into sections
-
Pork slices
-
Mince onion, ginger and garlic
-
Heat the pot until enough oil is added
-
Heat the oil to 60% heat and fry the eggplant
-
Fry the eggplant until the surface turns yellow, flip over and fry
-
Brown both sides and serve on a plate
-
Take a small bowl and pour an appropriate amount of dark soy sauce, light soy sauce, vinegar, white sugar and water
-
Heat a little oil in a pan
-
Add onion and ginger to the pan and stir-fry
-
Add pork slices and stir-fry
-
Add minced garlic and stir-fry
-
Pour in the sauce
-
Add the fried eggplant
-
Boil the pot for a while, turning the pot over occasionally, being careful not to stick to the pot
-
Add corn starch to water to make gravy
-
When the soup is thick, taste it, add an appropriate amount of salt, and add coriander segments
-
Pour in the gravy, turn the pot and take it out
-
Load
-
Finished product
