Stewed pork & eggplant(xiang de liu kou shui hong shao rou qie zi )

Stewed pork & eggplant

Introduction:

"I don't know what's my last name when I eat braised pork? Ha ha, it's a little exaggeration. I really like to eat braised meat, but I'm very moderate in order not to grow meat. The braised meat I cooked is not made by blowing. It's worth remembering. Eggplant is one of my favorite vegetables. I like to eat it raw, stewed, boiled, steamed, roasted and mixed. I remember that one summer, my family ate more than 200 Jin of eggplant. Hehe, it became the control of eggplant. Eggplant has high nutritional value and contains protein, fat, carbohydrate, vitamin, calcium, phosphorus, iron and other nutrients. Eating eggplant for a long time can keep the cholesterol level in the blood from increasing, which has positive significance for delaying the aging of human body. Eggplant is a very oily dish. My feeling is that it should be the best partner for stewed pork with a lot of oil and water. If you add eggplant to stewed pork, you won't feel greasy. This dish is a very delicious one

Production steps:

Step 1: all kinds of ingredients: a scallion, red pepper, ginger, rock sugar 50g, pepper, aniseed, fennel. 50g garlic, soy sauce, soy sauce, chicken essence, salt, cooking wine.

Step 2: wash 500g pork and set aside.

Step 3: cut the pork into pieces.

Step 4: put proper amount of water into the pot, put in the cut pork, add scallion, ginger, seasoning, Chinese prickly ash, geranium, fennel, cooking wine, remove the fishy smell of pork, bring to a boil over medium heat, skim the foam, cook for 5 minutes, do not pour out the pork soup.

Step 5: take out the cooked meat except the seasoning, pour the soy sauce on the meat while it is hot, stir well and marinate for 5 minutes.

Step 6: wash eggplant and control the moisture.

Step 7: cut the eggplant into pieces the size of pork, marinate it with a little salt, and set it aside.

Stir fry a little sugar and oil in the frying pan.

Step 9: add the rest of the scallion, ginger, pepper stir fry a few times, pour into the soup, bring to a boil, cover the pot and simmer for 30 ~ 40 minutes.

Step 10: see the pot of soup stew is little, meat is also basic entrance namely melt, color become golden red.

Step 11: pour in material 7 and stir fry well.

Step 12: stir fry the eggplant and braised pork evenly, cover the pot and stew the eggplant for about 5 minutes.

Step 13: pour in the chopped garlic and season before leaving the pot; add a little salt and chicken essence and serve.

Step 14: a plate of fragrant and bright red braised meat and eggplant is put on the plate. It's a perfect match with rice. It's very delicious.

Materials required:

Pork: 500g

Eggplant: 500g

Garlic braid: 50g

Dry red pepper: right amount

Oil: a little

Soy sauce: moderate

Old style: moderate

Salt: a little

Rock sugar: 50g

Cooking wine: 30g

Onion: one

Jiang: one piece

Zanthoxylum bungeanum: 3

Large material: moderate amount

Fennel: a little

Geranium: a little

Chicken essence: a little

Note: 1, you can adjust the amount of seasoning according to your favorite taste, stew for a longer time, so as to burn out the oil in the meat, so that the fat place is not greasy. 2. The eggplant must be put into the pot 5-8 minutes before it comes out of the pot to avoid the eggplant stewing into mud and affecting the taste.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Xiang De Liu Kou Shui Hong Shao Rou Qie Zi