Eggplants roasted in soy sauce go well with rice [Three eggplants roasted with minced meat]

Overview

PAPA brought back a lot of eggplants of three colors; and a bunch of peppers, the long and pointed ones. I was greedy at that time. . . PAPA fried some chili peppers for appetizers that night. Three roasted eggplants with minced meat. I picked three different colors, and the colors turned out to be the same. It tastes really good! The eggplant I made is not fish-flavored, but sauce-flavored! Sautéed eggplant is great with rice, no need to explain. Let's start. . .

Tags

• hot dishes
• home cooking
• chili
• doubanjiang
• eggplant
• garlic
• oil
• pork
• starch water
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the main ingredients for roasting three eggplants with minced pork: one eggplant of three colors; small pieces of pork that I have chopped into minced meat; chili peppers, ginger and garlic (wash the chili peppers, ginger and garlic, cut into fine pieces and set aside).

   

2. 2 Wash the three types of eggplants, cut them into pieces and set aside.

   

3. 3 Heat the pot, add a little oil, put the eggplant in the pot until it is super soft, remove it and set aside.

   

4. 4 There is base oil in the pot, put the minced meat into the pot and stir-fry until it is half cooked (turns white).

   

5. 5 Push the minced meat to the side of the pot, add chili diced, garlic and ginger diced and saute until fragrant.

   

6. 6 After the chili pepper, garlic and ginger are stir-fry, add the bean paste and continue to stir-fry until fragrant.

   

7. 7 Add a little water and bring to a boil, add the eggplant that was fried until soft, add sugar and continue to boil.

   

8. 8 Add salt to taste, cook over medium-low heat until the eggplant is soft and tender, and thicken the gravy with starch water until the soup is thick.