Minced Pork and Eggplant Strips

Overview

This is a dish my mother-in-law made on the weekend. I learned this from my good sister who danced fitness dance with her. When I made it for the first time, I put a little too much soup. We all said together, it’s okay, there is too much soup, it’s just right to eat with rice.

Tags

• hot dishes
• eggplant
• garlic
• minced pork
• oil
• onions
• sugar
• vinegar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Peel the eggplant and cut into long sections and soak in light salt water for ten minutes.

   

2. 2 Chop the onion, ginger and garlic into mince, add cooking wine to the meat filling, mix well with soy sauce and marinate for a while.

   

3. 3 Add oil to the pot, add onion, ginger and garlic and stir-fry until fragrant, add minced meat and stir-fry until white.

   

4. 4 Add the drained eggplant strips and stir-fry.

   

5. 5 Add appropriate amount of water, soy sauce, vinegar and sugar and bring to a boil over high heat.

   

6. 6 Turn to medium-low heat and cook until the soup is soft, remove from the pot.