Braised eggplant(hong shao qie zi )

Braised eggplant

Introduction:

"Braised eggplant is a common household dish, delicious, appetizing and suitable for all seasons."

Production steps:

Step 1: first plane the eggplant and cut it into 5cm strips. Chop the pork into minced meat

Step 2: add some cooking oil (about 1 liter) to the eggplant powder. When the oil temperature is 60%, put the eggplant powder into the oil pan. Deep fry the eggplant powder in low heat until golden. Remove and drain the oil

Step 3: first put the eggplant powder on the eggplant, add a certain amount of cooking oil (about 1 liter) into the pot, wait until the oil temperature is 60%, then put the eggplant powder into the oil pot. Deep fry the eggplant over low heat until golden. Remove and drain the oil

Step 4: first put the eggplant powder on the eggplant, add some cooking oil (about 1 liter) into the pot, wait until the oil temperature is 60%, then put the eggplant powder into the oil pot, fry it slowly over low heat, until it is golden. Remove and drain the oil

The fifth step: put a little oil in the pot, add ginger and garlic, bean paste, and stir fry at the top of the pickled peppers. Add the soup to the chicken, then add the chicken pepper to the chicken, then add the eggplant to the pot for 1 minutes.

The sixth step: add a little oil in the pot, stir fry the pork, add ginger and garlic, bean paste, and stir fry at the top of the pickled peppers. Add some broth and turn it into chicken essence. Pepper is put on the eggplant into the pot for about 1 minutes.

Step 7: thicken, then remove from the pan and put on the plate. Sprinkle with scallion. The dish can be eaten

Materials required:

Eggplant: 3

Pork: 150g

Salt: 3 G

Bean paste: 15g

Pickled peppers: 30g

Chicken essence: 10g

Raw meal: 200g

Edible oil: 1.5kg

Ginger and garlic: 3 grams each

Pepper: 2G

Note: note that Douban sauce and pickled pepper are salty. Do not use too much salt, or even salt

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Qie Zi