Eggplant stuffed with meat sauce

Overview

How to cook Eggplant stuffed with meat sauce at home

Preparation materials: eggplant and meat filling.
Wash the eggplant, cut the two eggplants into 4 sections, and cut each section of eggplant into even slices without cutting them.
Add 1 spoonful of cooking wine, a small amount of salt and light soy sauce to the meat filling, and 1 spoonful of starch, mix well.
Stuff the meat filling into each eggplant slice and place on a plate.
Pour water into the pot and bring to a boil. Place the eggplants in the pot and cover tightly. Steam the eggplants over high heat over water and take them out. For about 15 minutes, do not pour away the water from the eggplant steaming.
Pour away the water used to steam the eggplant in the pot, put it back on the stove and add a small amount of oil to heat, sauté the garlic, add 2 tablespoons of oyster sauce and stir-fry evenly, then add a small amount of light soy sauce, dark soy sauce, appropriate amount of sugar and stir-fry evenly, add the poured out eggplant juice and bring to a boil.
Finally, add a small amount of water starch and chicken powder to thicken the sauce and turn off the heat.
Pour the sauce over the eggplant, chop the green onions and sprinkle over to finish.
Finished product.