Changsheng eggplant pot(zhang sheng qie zi bao )

Changsheng eggplant pot

Introduction:

"This dish has been served on the table for two days in a row. It looks unimportant, but the taste is surprisingly good! Common ingredients, common ingredients, together with it is so delicious, meet the taste of all the family. It's my biggest dream to create a delicious and safe diet for my family and take care of their health. "

Production steps:

Step 1: prepare the materials;

Step 2: peel the eggplant, cut it into finger sized strips, and soak it in vinegar water;

Step 3: cut spicy millet into small circles, shred ginger and peel garlic;

Step 4: red oil is ready;

Step 5: add a little oil into the pot, stir fry the peanuts over low heat and set aside;

Step 6: pour proper amount of oil into the original pot, add garlic and fry over low heat until golden on both sides;

Step 7: push the garlic aside, pour in the mashed meat and stir fry over high heat;

Step 8: add sugar, soy sauce, oyster sauce and chili oil, stir well;

Step 9: add the eggplant strips and stir fry them quickly to make them evenly covered with sauce;

Step 10: add spicy millet and shredded ginger, try the taste, add salt if light;

Step 11: transfer all the ingredients into a small casserole and simmer until the eggplant is soft and rotten;

Step 12: finally put in the peanuts.

Materials required:

Eggplant: 1

Pork puree: 100g

Peanuts: 50g

Xiaomilia: 5

Chili oil: 2 tbsp

Oyster sauce: half tbsp

Raw soy sauce: 1 tbsp

Sugar: 1 teaspoon

Ginger and garlic: right amount

Salt: right amount

Note: 1, the eggplant into the water with vinegar immersion can not change color; 2, peanuts small fire fry will be crisp.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Zhang Sheng Qie Zi Bao