Steamed pork with eggplant(rou mo qing zheng qie zi )

Steamed pork with eggplant

Introduction:

"Eggplant is rich in nutrition. Which contains vitamin E, can anti-aging. It's suggested that you don't eat eggplant skin. Its value lies in the skin. Eggplant skin contains vitamin B. vitamin B and vitamin C are a good partner. We have enough vitamin C, which needs vitamin B support in the process of vitamin C metabolism. "

Production steps:

Step 1: raw materials: eggplant, pork, ginger, garlic, red pepper.

Step 2: slice eggplant and soak it in water.

Step 3: remove and marinate in sesame oil and salt for five minutes.

Step 4: add ginger and garlic to serve.

Step 5: put it on the steamer, boil the water and steam for 10 minutes.

Step 6: Chop pork, pepper and garlic, and pick out the fat.

Step 7: heat up the oil pan and fry the fat meat first.

Step 8: heat up the oil pan and fry the fat meat first.

Step 9: add meat, pepper, garlic and salt to stir fry.

Step 10: steam the eggplant and open the lid.

Step 11: steam the eggplant and open the lid.

Step 12: pour minced meat over eggplant while it's hot.

Step 13: drizzle the eggplant while it's hot.

Step 14: you're ready to eat.

Step 15: you're ready to eat.

Materials required:

Eggplant: moderate

Streaky pork: moderate

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Sesame oil: appropriate amount

Note: eggplant cut into pieces, due to oxidation will soon turn brown from white. If you put the cut eggplant into the water immediately, and then take it up and drain it when cooking, you can avoid eggplant discoloration.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Rou Mo Qing Zheng Qie Zi