Maotai-flavored minced pork, chrysanthemum and tomato

Recipe Recommendations

• eggplant art. 1
• tomato one
• lean meat 100 grams
• garlic appropriate amount
• ginger appropriate amount
• onion appropriate amount
• cooking oil appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• Maotai-flavored barbecue sauce appropriate amount
• starch appropriate amount

• sauced
• burn
• ten minutes
• ordinary

Steps for Maotai-flavored minced pork, chrysanthemum and tomato

1

Minced ginger, garlic and green onions;

2

Cut lean meat into grains and grab well with salt, soy sauce, cooking oil, and starch;

3

Cut the eggplant into sections and cut the cut lengthwise (leave 1 cm at the bottom and don't cut it), soak in salt water for later use;

4

Peel and chop tomatoes for later use;

5

Prepare a plate of starch, squeeze the marinated eggplant dry and pat on the starch;

6

Place the starchy eggplant on a waterless plate for later use;

7

Heat the pan, pour in twice the oil as usual when frying, fry the purples one by one to soft, and then drain out and strain the oil;

8

Leave the base oil in the pan, add the lean meat and stir-fry until color changes;

9

Push the lean meat to one side, add ginger, onion and minced garlic, stir-fry until fragrant;

10

Pour in the shredded tomatoes and use a spatula to squeeze out the ketchup;

11

Pour the fried eggplant into the pan, stir fry, add a little hot water, cover and simmer for three minutes;

12

Add in the sauci-flavored roast meat, stir fry well, sprinkle with chopped green onion.

Maotai-flavored minced pork, chrysanthemum and tomato Make Tips

Recipe Categories

• hot dishes
• home cooking