roasted eggplant
Ingredients: bean paste,soy sauce,chicken essence,purple eggplant,pork,dried chili,garlic
Recipe Recommendations
- purple eggplant two
- pork 100g
- garlic 4-merous
- dried chili of 4
- bean paste a spoonful
- soy sauce a spoonful
- chicken essence a little
- slightly spicy
- burn
- ten minutes
- simple
Steps for roasted eggplant
1
Wash the purple eggplant, cut it into large pieces, and then soak it in water to remove the astringent taste and eat less oil.
2
Cut the pork into thin strips. Cut the garlic into dice. Break the dried peppers.
3
Heat the pan with oil and saute the dried peppers and garlic until fragrant.
4
Put the pork strips in and fry until fragrant.
5
Put a spoonful of bean paste in and stir-fry.
6
Then put the eggplant in and stir-fry.
7
Pour water into the aroma and boil it, just water level with the eggplant.
8
Boil until the water is about to add a spoonful of soy sauce, cook until the juice is dried, add a little chicken essence, and stir well.