Sauce-flavored eggplant

Overview

Eggplant absorbs oil very much. In the past, fried eggplant had to be fried in oil to taste good, but too much oil was unhealthy. This eggplant recipe has less oil and does not affect the taste. It is still delicious and can be eaten with rice

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• cooking wine
• doubanjiang
• eggplant
• lean minced pork
• light soy sauce
• steamed fish with soy sauce
• sugar
• vinegar

Ingredients

Steps

1. 1 Prepare the ingredients, mince the lean meat, add a little cooking wine, corn starch and light soy sauce and marinate for 10 minutes

   

2. 2 Peel off the skin on both sides of the eggplant to facilitate cutting. Cut at an angle without cutting off

   

3. 3 Arrange the sliced eggplants in a circle and steam them in a steamer for 10 minutes

   

4. 4 In a separate wok, pour a little oil, add green onions and ginger, stir-fry until fragrant, add minced meat and stir-fry until white, then pour the prepared juice into

   

5. 5 Pour the steamed eggplant into the minced meat, simmer together, add a small amount of boiling water and salt, stir-fry for 5 minutes, sprinkle in chopped green onion, and serve!