Griddled Eggplant and Lentils

In winter, my favorite dish is dry-pot eggplant and lentils, so here is how to make it:

Dry Pot Eggplant Lentil Introduction

Dry pot dishes, with little soup and no starch, are cooked at high temperature, and the flavor of the ingredients themselves is fully volatilized. With the addition of various delicious seasonings, the dry and fragrant food is spicy and addictive, and it will linger in your memory for a long time.

Dry pot eggplant lentil ingredients

300g eggplant 150g lentils

100g pork belly 3 cloves of garlic

10g small red chili pepper 1/2 tbsp red bean paste (or Pixian bean paste)

1/2 tbsp oyster sauce 1/2 tsp chicken stock

1 tsp sugar 1/2 tsp salt

Dry pot eggplant and lentil recipe

1. Remove the old tendons from the lentils and break them into 5cm long pieces

2. Cut the eggplant into 1.5cm wide and 5cm long strips

3. 4. Put the lentils and eggplants into the oil pan and fry them separately. The lentils are wrinkled after being fried.

4. Cut the pork belly into 1cm wide and 5cm long strips

5. Cut the red pepper into circles and slice the garlic

6. Add a little oil to the pan, heat it up, pour in the pork belly, and slowly fry over low heat to remove the fat.

7. The fried pork belly shrinks in size and turns slightly yellow in color

8. Add the garlic slices into the pork belly and stir-fry until fragrant

9. Pour in the fried lentils, eggplants, and red pepper rings and stir fry evenly.

10. Add red bean paste, oyster sauce, chicken essence, sugar and salt and stir well

11. Pour into a dry pot and eat while heating

Tips

1. You can use any spicy sauce you like instead of red bean paste. If you like the seasoning, the dish you cook will definitely taste good. But I really recommend the red bean paste from "Chuan Lao Hui", which is authentic and delicious;

2. Fry the eggplant until it turns slightly yellow and soft, but not too soft, as it will need further cooking. The oil temperature for frying the eggplant can be higher, about 70% hot;

3. The pork belly must be patiently fried slowly over low heat until it is golden brown, and the fat in it should be fried out as much as possible, so that the meat is cooked through and has a crispy and non-greasy taste. Of course, it is best to use a non-stick pan to avoid sticking to the pan.