Stewed tomato with Beijing sauce
By LewisGreen
Ingredients: soy sauce,chicken essence,salt,pepper,round eggplant,white sugar,cooking wine,sesame oil,garlic,starch,edible oil,qingshui,sweet sauce,pig lean meat
Recipe Recommendations
- round eggplant of 5
- pig lean meat 100 grams
- pepper 1 piece
- garlic 5-merous
- starch appropriate amount
- edible oil appropriate amount
- qingshui appropriate amount
- white sugar 50 grams
- sweet sauce 200 grams
- cooking wine 1 teaspoon
- soy sauce 15ML
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Stewed tomato with Beijing sauce
1
Remove the stalks of the eggplant, leave the ends in the middle and cut them lengthwise into strips of about three centimeters
2
Chop the pepper and garlic into fine powder; cut the meat into thin slices and marinate with soy sauce, cooking wine, and salt for 5 minutes. Mix sauce: sweet flour paste, sesame oil, white sugar, salt, chicken essence, two spoonfuls of water
3
Put the eggplant in a hot pan and fry it at less than half of the eggplant. Pan-fry the eggplant until soft and serve for later use
4
Leave the oil in the pan to smooth the shredded meat until it is slightly hard. Serve out
5
Put the oil in the heat, saute the minced garlic, add the sauce, add a spoonful of water, pour in the fried eggplant, and let the soup dry over low heat
6
Remove the eggplant after tasting, and add 2 spoonfuls of water starch to the remaining soup
7
Pour the soup on the eggplant; evenly place the shredded pork, chopped pepper, and chopped garlic on the eggplant.