Steamed eggplant with onion bone(yang cong gu tou can zheng qie zi )

Steamed eggplant with onion bone

Introduction:

"Every ethnic group in Yunnan has the custom of making bone ginseng, but the taste is different in different places. In some places, it is salted with pottery pot, and in some places, it is sealed with leaves. Bone ginseng is made of pork ribs. Take the pork ribs and chop them into meat paste with a chopper. Put in the ingredients such as local wine, pepper, Chinese prickly ash, ginger, garlic and refined salt. Stir and knead them well and put them into a ceramic can for pickling. It is suitable for steaming, boiling, frying, stewing and cooling. It is delicious and has strong national flavor. Today, it's delicious to steam eggplant with bone ginseng. It tastes better with onion! "

Production steps:

Step 1: clean and dice the onion, and prepare some bone ginseng.

Step 2: wash eggplant and cut into strips.

Step 3: put the cut eggplant into the plate.

Step 4: Boil the water in the steamer and steam the eggplant.

Step 5: heat a small amount of oil in the frying pan, add the bone ginseng and stir fry it for fragrance.

Step 6: add onion and stir fry.

Step 7: pour the fried bone ginseng on the steamed eggplant and continue steaming until the eggplant is ripe and rotten.

Materials required:

Eggplant: 300g

Bone ginseng: 100g

Onion: 30g

Oil: right amount

Note: bone ginseng with a variety of spices, so this dish do not put salt, do not put spices.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Yang Cong Gu Tou Can Zheng Qie Zi