Sautéed Eggplant

Overview

How to cook Sautéed Eggplant at home

Clean the eggplant and mince the pork belly.
Wipe the eggplant dry with kitchen towels, cut in half and then into strips, but do not cut off the roots.
Heat the wok, add a little more vegetable oil than usual for stir-frying, and fry the eggplant skin side down.
Fry until eggplant becomes soft.
Pick out the eggplant and set aside.
Add a small amount of vegetable oil to the wok, add minced meat and stir-fry.
Stir-fry until the minced meat changes color, then add minced garlic, a small amount of light soy sauce and cooking wine.
Add appropriate amount of bean paste.
Add water and a little sugar.
Add eggplant and bring to a boil over high heat.
Cook until the eggplant is soft and the soup has dried up.
After serving, sprinkle with chopped green and red pepper.
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