Braised eggplant slices in casserole

Overview

Usually when making casseroles, you have to fry them in the wok and then move them to the casserole, which is delicious but a bit troublesome. I recently bought a dry-cooked casserole, which saves me the process of transferring pots and vegetables. From frying to simmering, I can do it all in one pot. The main ingredient today is eggplant, a seasonal vegetable that clears away heat, detoxifies and resists aging. Come on, start now.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• eggplant
• onions
• pixian doubanjiang
• sliced meat
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients. The meat slices are cut by the butcher shop. It doesn’t look good when fried. It is recommended to slice them yourself.

   

2. 2 Slice onion, ginger, and eggplant. Of course, you can also cut them into cubes or strips according to your preference.

   

3. 3 Place the casserole on the stove and preheat over high heat.

   

4. 4 Pour more oil, the eggplant absorbs more oil.

   

5. 5 Pour in the hot oil and stir-fry the meat slices.

   

6. 6 Fry until the meat slices turn white, add chopped green onion and ginger slices.

   

7. 7 Add bean paste and stir-fry.

   

8. 8 Fry out the red oil.

   

9. 9 Add the eggplant slices and stir-fry evenly.

   

10. 10 Sauté until the eggplant is slightly soft and add salt.

    

11. 11 Add soy sauce and stir-fry evenly.

    

12. 12 Cover the lid and simmer over high heat for seven to eight minutes. Turn off the heat. During this time, turn the bottom of the dish to avoid burning it.

    

13. 13 After turning off the heat, the casserole is still boiling, and the residual heat will simmer the eggplant thoroughly.