A casserole of pork and eggplant
By VicentaLakin
Recipe Recommendations
- white eggplant appropriate amount
- minced meat appropriate amount
- salt appropriate amount
- corn oil appropriate amount
- chives appropriate amount
- ginger appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- salty fragrance
- pot
- half an hour
- senior
Steps for A casserole of pork and eggplant
1
White eggplant washed up。
2
The meatloaf's a little bit more fragrance, and the ginger paste chili is ready。
3
The white eggplant is particularly young and can be broken into small pieces with a small spoon of salt and sequestered to kill some of the moisture。
4
Clean up the eggplants and get some water。
5
It's hot and hot in the frying pan。
6
It's going to be in the casserole。
7
Put it in the bottom pan, and put it in the cortex to the colored oil。
8
Put in chili peppers, onions of ginger。
9
Put it in the proper capacity。
10
Pour in half a bowl of water and burn the salt in the right amount。
11
Put it in the eggplant。
12
The fire broke open, and the squirt swirled for seven or eight minutes。
13
The soup is almost enough to turn off the fire。
14
The finished chart。
15
The finished chart。