Stewed pork and eggplant vermicelli
Without saying much, just by looking at the name, you can tell that this is a delicious dish ~!
Recipe Recommendations
- eggplant 2 pieces
- pork 120g
- vermicelli 80g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Stewed pork and eggplant vermicelli
1
Wash the eggplant, and remove the pork and defrost it.
2
Cut the eggplant into long strips.
3
Slice pork thinly.
4
Wrap in starch for later use.
5
Remove the required amount of vermicelli.
6
Soak in hot water for 3 minutes.
7
Remove it for later use.
8
Pour a little oil into the pan, add onions, ginger and garlic and saute until fragrant, add the meat slices and stir fry.
9
Add cooking wine, light soy sauce, and soy sauce and stir.
10
Pour in the eggplant and stir fry.
11
Add the vermicelli, add a little water, and simmer for 5 minutes.
12
When the soup is thick, season with salt and chicken essence.
13
Just load it into the disk.