I don't even know what my last name is after chewing my bite of braised pork? Hehe, it's a bit exaggerated. To be honest, I like to eat braised pork, but in order not to grow meat, I still have a lot of restraint. The braised pork I cooked is not boasting that the feeling that it melts in the mouth is worth remembering. Eggplant is one of my favorite vegetables. I love to eat it raw or stewed, boiled, steamed, roasted or mixed. I remember one summer our family ate more than 200 kilograms of eggplant. Hehe, I have become a fan of eggplant.
Eggplant has high nutritional value; it contains protein, fat, carbohydrates, vitamins, calcium, iron phosphorus and other nutrients. Eating eggplant for a long time can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.
Eggplant is a very oily dish. I think it should be the best partner with the oily and oily braised pork. If you add the braised pork with eggplant, it won't feel greasy. This dish is a very delicious dish. It's super delicious!
Braised pork with eggplant
By OmariFadel
Recipe Recommendations
- pork belly 500g
- eggplant 500g
- dried red pepper appropriate amount
- oil a little
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt a little
- rock sugar 50g
- cooking wine 30g
- onion a
- Jiang a
- pepper 3 flowers
- aniseed appropriate amount
- fennel a little
- geranyl a little
- chicken essence a little
- slightly spicy
- burn
- three-quarters of an hour
- ordinary
Steps for Braised pork with eggplant
1
Various ingredients: 1 green onion, appropriate amount of red dried pepper, a piece of ginger, 50g of rock sugar, appropriate amount of pepper, aniseed, fragrant leaves, and cumin. 50g of garlic, soy sauce, soy sauce, chicken essence, salt, and cooking wine.
2
Wash 500g of pork belly for later use.
3
Cut pork belly into slices.
4
Put appropriate amount of water into the pan, add the chopped pork belly pieces, add green onion segments, ginger slices, aniseed, pepper, fragrant leaves, fennel, cooking wine, etc. to remove the fishy smell of the pork, bring to the boil over medium heat to remove the floating foam on top, and cook for 5 minutes. Don't pour out the pork soup for later use.
5
Remove the cooked meat pieces except the seasonings, pour the soy sauce on the meat pieces while they are hot, stir well and marinate for 5 minutes.
6
Wash the eggplant to control the moisture.
7
Cut the eggplant into pork-sized pieces, add a little salt and marinate into the water. Set aside.
8
Boil the wok to dry and put in a little oil, add in rock sugar and stir-fry until it changes color, add in material 5 and stir-fry until the oil becomes colored.
9
Add the remaining green onion segments, ginger slices, and pepper and stir-fry for a few times, pour in the meat soup, bring to a boil over high heat, cover the lid and simmer for 30 to 40 minutes.
10
Seeing that there was very little soup in the pot, the meat basically melted immediately after entering the mouth, and the color turned golden-red.
11
Pour in material 7 and stir-fry well.
12
Stir the stir-fried eggplant and braised pork, cover the lid for about 5 minutes and stew the eggplant until done.
13
Pour in the chopped garlic before taking out of the pan and season; add a little salt and chicken essence, and serve.
14
A plate of bright-colored braised pork and tomato pieces with full aroma was taken out of the pot and served with rice. It was a perfect match. It was a great meal.Braised pork with eggplant Make Tips
1. You can adjust the amount of seasoning according to the taste you like, and the stewing time should be longer, so that the oil in the meat can be burned out, so that the fat areas will not be greasy. 2. The eggplant must be put into the pan 5 to 8 minutes before being put out of the pan to avoid stewing the eggplant into mud and affecting the taste.