Minced Pork and Eggplant Casserole

Overview

Now is the season for eating eggplant. Minced pork eggplant and garlic eggplant are the two most frequently served dishes. Of course, my carnivorous boy only eats minced pork eggplant. Today I used a casserole to cook a pot of minced pork eggplant. The taste is richer than stir-frying in a wok. Blanch the eggplant in water first so that it will not absorb oil. Although some nutrients will be lost, it can prevent us from eating more fat. Nothing is perfect, it depends on how people understand it. Eggplant has a bitter and cold taste, and has the functions of dispersing blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind, dredging collaterals and stopping bleeding. Eggplant skin is also rich in a variety of vitamins, which can protect blood vessels. Regular consumption of eggplant can prevent the cholesterol content in the blood from increasing, making it less susceptible to jaundice, liver enlargement, arteriosclerosis and other diseases. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular functions. In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.

Tags

• hot dishes
• home cooking
• eggplant
• garlic
• green bell pepper
• msg
• minced pork belly
• onions
• pixian doubanjiang
• water starch
• ginger
• red bell pepper
• soy sauce

Ingredients

Steps

1. 1 Wash the eggplant, cut into 4 cm long segments, and then cut into small strips.

   

2. 2 Place the sliced eggplant strips into a pot of boiling water and blanch until they are medium cooked and soft.

   

3. 3 Mince the onions, ginger, garlic, mince the green and red peppers, and prepare some minced pork belly.

   

4. 4 Heat the casserole, add minced meat and stir-fry out the oil over low heat. (When the casserole is first heated, be sure to use low heat to prevent the casserole from burning)

   

5. 5 After the minced meat is stir-fried, add a spoonful of Pixian bean paste and minced ginger and garlic and stir-fry until fragrant.

   

6. 6 Add the blanched eggplant.

   

7. 7 Add green and red peppers.

   

8. 8 Add appropriate amount of salt, one spoonful of light soy sauce and three spoons of clear soup and stir evenly.

   

9. 9 Cover and simmer over low heat for five minutes.

   

10. 10 After the eggplant is cooked, add a little MSG and mix well, thicken the gravy with water starch, and sprinkle with chopped green onion.