Stewed eggplant skin with pork(wu hua rou dun qie zi pi )

Stewed eggplant skin with pork

Introduction:

"When eating eggplant, some people are used to peeling, but they don't know that eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin. When eating eggplant, it's best to eat it with skin. Solanine, also known as solanine, is a kind of substance in eggplant skin, which is mainly contained in the skin. Proper intake of solanine is beneficial to human body. It is a kind of strong anti-cancer substance, which is very beneficial to human anti-cancer. In order to taste better, you can peel the eggplant, but don't throw away the peeled eggplant. Let it dry and stew with the meat. It tastes very good. Because the eggplant skin is darker, the stewed meat is darker

Production steps:

Step 1: cut the pork into small pieces.

Step 2: blanch the pork and control the moisture.

Step 3: soak eggplant skin in advance.

Step 4: put oil in the pot, saute star anise and dry pepper.

Step 5: add the boiled pork and stir fry.

Step 6: stir fry until the meat is yellowish.

Step 7: add rock sugar soy sauce cooking wine and continue to stir fry and color.

Step 8: add onion and ginger.

Step 9: pour into the soup pot and add boiling water to cover the meat.

Step 10: bring to a boil over high heat, add eggplant peel, turn low heat until the soup is thick, add salt to taste.

Materials required:

Pork: 500g

Dried eggplant skin: 100g

Scallion: right amount

Ginger: right amount

Star anise: 2 capsules

Dried pepper: 1

Rock sugar: 30g

Soy sauce: 1 tablespoon

Salt: 3 G

Cooking wine: 1 tablespoon

Note: dry eggplant skin should be softened in advance, stew to add boiling water.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: spiced

Chinese PinYin : Wu Hua Rou Dun Qie Zi Pi