braised pork and eggplant

By TravisSteuber

braised pork and eggplant
I wonder if this dish is considered Sichuan cuisine? Because no one in the family eats peppers, we can only make a non-spicy Sichuan dish!! Although it does not have the stimulating taste of chili peppers, it has a fish-like and salty taste when added with minced garlic and chopped green onion.

Recipe Recommendations

  • eggplant art. 2
  • braised pork 1 set
  • garlic appropriate amount
  • onion appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount

Steps for braised pork and eggplant

  • Make step 0
    1
    Wash the eggplant, cut into thin slices, soak in water for later use.
  • Make step 1
    2
    Pat the garlic into pieces, and cut the green onions into small pieces.
  • Make step 2
    3
    Red-braised pork left over from lunch. (I don't know if it's the weather, but the photos are very blurred).
  • Make step 3
    4
    Heat the oil in the pan, add the eggplant and stir fry.
  • Make step 4
    5
    Stir fry until Microsoft, add 2 tablespoons of salt and continue to stir.
  • Make step 5
    6
    Add a little water, cover the pot, and simmer over medium to medium heat until the eggplant is slightly rotten.
  • Make step 6
    7
    Pour in the braised pork and mix well.
  • Make step 7
    8
    Push the eggplant to the side of the pan and add a little oil to saute the garlic.
  • Make step 8
    9
    Then fry the onion and break it.
  • Make step 9
    10
    Stir fry, add soy sauce and stir well.

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