Minced Pork Eggplant

Overview

I have seen the eggplant with meat sauce made by Qu Hao and Xuechun in "Daily Food" and I like it very much. We used to make eggplant with minced meat. In fact, it is very similar to the eggplant. It is just that the method of holding the meat is slightly different. Qu Hao used long and tender eggplants to make it. It's a little dragon. We don't have long and thin eggplants here in Gadi. We make them in large and small sizes. We only use local thick and thick eggplants. It looks like a giant dragon. It looks quite classy, but don't tell me it looks like a caterpillar, haha.

Tags

• hot dishes
• big eggplant
• chives
• corn starch
• ginger powder
• light soy sauce
• minced pork
• oyster sauce
• refined salt
• sesame oil
• shrimp
• fine sugar
• minced garlic
• minced green onion
• pepper

Ingredients

Steps

1. 1 Leave the shrimps in water overnight, then chop them into pieces. Do not pour the water. Use a large bowl and add about 200 grams of minced meat, about 1/2 tablespoon of minced ginger, about 1/2 tablespoon of minced green onion, 1/2 teaspoon of salt, 2 tablespoons of light soy sauce, 1/2 teaspoon of sugar, and pepper. Add 1/2 teaspoon, 1 tablespoon cornstarch, and 1 tablespoon cooking wine, then stir in one direction, add the water in which the shrimps have been soaked in two times, stir until the meat completely absorbs the first tablespoon of water, then add the second tablespoon of water, and stir until the minced meat absorbs all the water;

   

2. 2 Place two chopsticks on both sides of the big eggplant, like a train track, with the eggplant lying in the middle, so that you can control the depth of the eggplant well without cutting it off or too shallow;

   

3. 3 Cut the eggplant horizontally into continuous slices, about 6 to 8 mm thick, and cut off the head and tail of the eggplant;

   

4. 4 Spread dry cornstarch on both sides of each slice so that it sticks to the meat more easily and prevents the meat from falling out during cooking;

   

5. 5 Spread the minced meat evenly between each piece of eggplant. At this time, the eggplant becomes arched due to the minced meat stuffed on one side, so it is not tight;

   

6. 6 Turn the eggplant over and bake it on the baking sheet at 425F for about 30-40 minutes. After baking, place it on the plate where it will be served;

   

7. 7 Mix the sauce with a bowl. In one bowl, add 2 tablespoons of oyster sauce, 1/2 tablespoon of light soy sauce, 1/4 teaspoon of sugar, 1/2 tablespoon of cornstarch, 1/4 teaspoon of pepper, 1/2 cup of broth or water. Stir evenly. Remove from heat and add oil. Add 1/2 tablespoon of minced ginger, 1/2 tablespoon of minced green onion and 1/2 tablespoon of minced garlic. Saute until fragrant;

   

8. 8 Pour the juice into the bowl, cook over medium-high heat until foaming, then turn off the heat;

   

9. 9 Use a flat mesh sieve to remove the ginger, scallion, and garlic residue, then pour the juice on top of the eggplant, sprinkle with diced green onion, and serve.