Home-style fried eggplant with green beans
Overview
I forget when this classic dish of stir-fried eggplant with green beans started to appear in restaurants here. Then many people thought it was delicious, and gradually many people began to fry it this way at home. However, there is still a difference between home-cooked food and restaurant food. Restaurants usually fry the beans and eggplants first, so that the beans and eggplants maintain their color and texture, and then lightly fry them for seasoning. Finally, they add some cooked oil, which looks very attractive, but the oil is too big, and eating too much is bad for your health. Families generally don't do this, they just bake it simply, it's not as oily, and of course it's not as pretty as the ones in restaurants, but health is the most important thing, right?
Tags
Ingredients
Steps
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Cut the pork belly into strips and marinate with a little cooking wine and half a spoonful of salt. Add some meat to stir-fry, it will be more fragrant.
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Wash the beans, cut into inches, and dry in water.
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The eggplants I bought were thin, so I used 3 pieces. Cut the eggplant into one-inch strips, soak in salt water for a few minutes, and then drain the water before stir-frying.
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Finely chop the ginger, garlic and chilli.
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Heat the pot, pour in an appropriate amount of cooking oil, pour in the pork belly and fry for a while until slightly charred.
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Then add ginger and garlic and sauté until fragrant.
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Add the beans and eggplant and stir-fry for a while. Fry until the beans turn darker in color.
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Add the chili and stir-fry a few more times.
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Add 1 teaspoon of salt and 2 tablespoons of light soy sauce. If it is a bit dry, add a little water. Stir-fry and mix well, cover and simmer for three to four minutes to ensure that all ingredients are cooked through, then open the lid and collect the soup.
