Steps for cooking eggplant and beans in dry pot

How happy it would be if the whole family could eat dry pot eggplant and beans together. Today I will tell you how to make dry pot eggplant and beans.

Dry Pot Eggplant and Beans Ingredients

Long Eggplant Beans

Pork belly garlic

Pixian red pepper bean paste

Chicken with oyster sauce

Sugar salt

Dry pot eggplant and beans

1. Remove the old tendons from the beans, wash them, and break them into pieces

2. Wash the long eggplant and cut it into long strips

3. Cut the pork belly into strips narrower than the eggplant

4. Wash the small red peppers and cut them into rings; cut the garlic into slices

5. Put the pan on the fire, add oil and heat it to 60% hot, put beans and eggplant into the pan and fry them, then remove them. Drain the oil.

6. Leave some oil in the pan, pour in the pork belly, and slowly fry over low heat to remove the fat.

7. Pour the garlic slices into the pork belly and stir-fry until fragrant

8. Pour in the fried beans, eggplants, and small red pepper rings and stir fry evenly.

9. Add Pixian bean paste, oyster sauce, chicken essence, sugar and a little salt and stir fry evenly.

10. If you have a dry pot at home, you can put the food in it and eat it while heating. I don’t have one at home, so I just put it on the plate.

Tips

1. Choose tender beans and use slender eggplants from the south.

2. Cut the eggplant into strips 1.5cm wide and 5cm long, because the eggplant will shrink when fried. If you cut it too small, it will break into small pieces after frying.

3. The beans must be fried until cooked, the oil cannot be too hot, and the beans should be fried until the skin is wrinkled.

4. When stir-frying the pork belly, you can use no oil or a little oil. Stir-fry the pork belly until it shrinks in size and turns slightly yellow in color.

5. It is best to add red oil and Pixian bean paste to make the taste better.