Dongpo eggplant

Cut eggplant into sections and cut in half. Make a cross cut in the middle without cutting through the eggplant skin.

Pour a little oil into the pan, add the eggplant and fry slowly over low heat.

Fry the eggplant until the skin on both sides is brown and the eggplant has swollen with knife marks and remove.

Arrange on plate.

Pour a little oil into the pot, add onion, ginger and garlic and stir-fry until fragrant.

Pour in the minced meat and stir-fry until it changes color.

Add cooking wine, pepper, salt, light soy sauce, soy sauce, and sugar and stir-fry until fragrant.

Spread the fried minced meat on the fried eggplant.

Steam in a pot of boiling water for about 12 minutes.

Take out the steamed eggplant and pour out the steamed soup.

Pour the soup into the pot, add a little water and bring to a boil.

Pour in water starch to thicken the gravy.

Pour the gravy over the eggplant.

Sprinkle chopped chives and serve.

Finished product.

Finished product.

Overview