Eggplant stuffed with minced meat

Overview

How to cook Eggplant stuffed with minced meat at home

Prepare materials. Wash the eggplant.
Chop the pork belly into minced meat.
Cut the eggplant into 4cm high segments.
Use a spoon to make a hole in the middle of the eggplant segments without digging through the bottom.
Chop the scooped eggplant flesh into pieces with a knife.
Mix the minced eggplant and minced meat, add light soy sauce, sugar, and a little salt to make a meat filling.
Use a spoon to stuff the meat filling into each eggplant segment, smoothing the surface.
Pour appropriate amount of water into the pot and steam for 20 minutes until cooked.
Cut the garlic into minced garlic and adjust the water starch.
Take a small bowl and add a small spoonful of sugar.
A tablespoon of oyster sauce.
A tablespoon of light soy sauce.
Mix a little cooking wine into a bowl of sauce.
After steaming the eggplant, pour out the water on the plate and keep it.
Heat the wok, pour in a little cooking oil, add minced garlic and stir-fry until fragrant.
Pour juice into bowl.
Pour in the steamed eggplant juice and stir-fry evenly.
Pour in the water starch and bring to a boil.
Pour the minced garlic juice over the surface of the eggplant.