Grilled Eggplant with Sliced Pork - Low Oil Version

Overview

Eggplant is a very common vegetable, but cooking eggplant usually requires a lot of oil, which discourages many girls who want to lose weight. Today I will provide you with a recipe for roasting eggplants that requires almost no oil. I hope you like it. Before summer comes, let us become as thin as lightning ↖(^ω^)↗

Tags

• hot dishes
• aged vinegar
• fatty beef slices
• five spice powder
• light soy sauce
• long eggplant
• tomato
• chopped green onion
• green pepper
• minced garlic
• salt
• tomato sauce

Ingredients

Steps

1. 1 Peel the long eggplant and cut into small pieces, add 3g of salt, mix well, cover and marinate for about 30 minutes.

   

2. 2 Chop onions and garlic and set aside.

   

3. 3 The beef slices were cut into small pieces with a knife.

   

4. 4 The eggplant will become soft after being pickled with salt. Use your hands to remove the water, so that the eggplant can better absorb the soup, making it more delicious and soft.

   

5. 5 When the pot is slightly hot, add beef slices and stir-fry until the oil comes out. Add a little five-spice powder to increase the aroma (you can also use pork belly slices, but the heat will increase).

   

6. 6 Add eggplant and stir-fry evenly.

   

7. 7 Add 20g of tomato sauce to half a bowl of water to make tomato juice.

   

8. 8 Add the tomato juice to the pot and mix with the eggplant, cover and simmer for 3 minutes.

   

9. 9 Add a little five-spice powder, light soy sauce and mature vinegar to the chopped onion and garlic to make a bowl of juice.

   

10. 10 Add the bowl juice to the pot and stir-fry evenly, cover and continue to simmer.

    

11. 11 When the soup is almost dry and the eggplant is soft, you can take it out of the pot.