Pan-fried eggplant clip

One eggplant, washed and cut into pieces with razor blades. Novices who are afraid of cutting can put a chopstick next to the eggplant. After everything is cut, put it into water to wet it, take it out and set aside.

Add appropriate amount of lean meat filling, add appropriate amount of minced ginger, salt, pepper and cooking wine, mix well and beat to make the meat filling strong. After it is cooked, stuff the meat filling into eggplant clips one by one.

After the pot is hot, do not remove the oil, turn down the heat to low and add the eggplant clips, shake the pot, cook slowly over low heat, and stir several times until both sides of the eggplant are brown and then pour out.

Heat the pot, add appropriate amount of oil, add minced ginger, minced garlic, millet pepper rings and bean paste. Stir-fry over low heat until fragrant, add the eggplant clips, add an appropriate amount of water, then add an appropriate amount of salt, white pepper, oyster sauce and dark soy sauce. Turn all the eggplants over, cover the pot, and cook over high heat for two minutes. After 2 minutes, open the lid and reduce the juice over high heat. When the soup is right, add an appropriate amount of sugar and chicken essence, and turn all the eggplants over. When the soup is almost dry, sprinkle with chopped green onions and turn off the heat. It's delicious.

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