stir-fried shredded pork with tomato and eggplant
By SonnyMoen
Ingredients: ketchup,salt,tomato,cooking wine,onion,Jiang,garlic,oyster sauce,shredded pork
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for stir-fried shredded pork with tomato and eggplant
1
Cut the slender eggplant into long strips using a hob method for later use. Don't marinate with salt, otherwise it will be a waste to marinate the nutrients.
2
Cut the tomatoes into small pieces if you have enough time to spare, you can peel the skin first and then cut it.
3
Put the shredded pork into a hot pan to cool the oil, stir-fry the shredded pork to change color, and serve out of the pan for later use.
4
Put on the pan over low heat, pour in the eggplant without adding oil, and slowly force out the water in the eggplant over low heat until the eggplant skin changes color and the eggplant meat becomes soft.
5
Pour in a little cooking oil, stir fry the eggplant, color it, and set aside.
6
Stir fry the tomatoes with the base oil in the pan.
7
Pour in the eggplant and shredded pork, stir well, add in a large teaspoon of oil and stir well, then add in a large teaspoon of ketchup and continue to stir well. If you like to eat sour food, you can add a little more ketchup, stir well, add a little salt and serve the pan.
8
Finished product picture! Those who like hot and sour foods can taste them with chili peppers.