Beancurd and eggplant stew

Overview

Fried eggplant requires a lot of oil to taste delicious, and I don't like it. I just bought a clay pot and kept it unused. My mother gave me some home-grown eggplants, so I tried it out. Unexpectedly, my husband fell in love with eggplant clay pot. Children don’t like spicy food, otherwise it would be more delicious with some spicy food

Tags

• hot dishes
• home cooking
• bean curd
• cooking wine
• eggplant
• garlic
• msg
• meat
• oil
• onions
• oyster sauce
• thirteen incense
• very delicious
• ginger
• salt

Ingredients

Steps

1. 1 Wash the eggplant, cut it into sections from the middle, add some salt to the water, and soak the eggplant to prevent oxidation and blackening

   

2. 2 Cut yuba into sections and soak in warm water until soft

   

3. 3 Mince the meat, mince the garlic, shred the ginger, and chop the green onions

   

4. 4 Heat a pan, add oil, add shredded ginger and garlic, stir-fry until fragrant and add minced pork

   

5. 5 Pour the cooking wine into the minced meat from around the edge of the pot, add oyster sauce, thirteen spices, salt and MSG and stir-fry

   

6. 6 Drain the water from the eggplant, put it into a wok and stir-fry until the flavors are infused. Add water to half of the eggplant and bring to a boil

   

7. 7 Heat a pot, add oil and onions

   

8. 8 Drain the yuba and put it in a pot and stir-fry for a while

   

9. 9 Pour the eggplant in the wok into the pot and cook over medium to low heat. Pay attention to the amount of water and turn it over the bottom of the pot to prevent it from burning

   

10. 10 The chopped green onions are almost out of the soup. Don't let the soup dry up. Some juice will go well with rice. The fragrant eggplant is ready. Put a spoon into the eggplant to scoop out the vegetables