Eggplant twice-cooked pork recipe tutorial

Everyone has eaten twice-cooked pork, but have you ever eaten twice-cooked pork with eggplant? Today I will tell you the specific method:

Ingredients for Twice-cooked Pork with Eggplant

300g meat 350g eggplant

15g onion 15g ginger

10g shredded cucumber 10g shredded carrot

1 tsp salt (5 g) 1 tbsp cooking wine (15 ml

1 teaspoon (5g) sugar 1 teaspoon (5ml) soy sauce

1 tsp (5 g) fermented black beans 1 tbsp (15 g) Pixian bean paste

2 tsp sweet noodle sauce (10 g)

How to cook twice-cooked pork with eggplant

1. Wash the meat, add 10g of green onion and 10g of ginger, and cook until cooked. Take out and cut into slices for later use

2. Put oil in the pan. When the oil is hot, pour in the washed and cut eggplants.

3. Stir-fry until soft.

4. Pour oil into the pot, add 5 grams of chopped green onion and 5 grams of chopped ginger

5. Pour in the sliced ​​meat

6. Pour in various seasonings

7. Stir-fry until color changes

8. Add a little eggplant, cucumber and carrot shreds

9. Stir fry evenly

Tips

1. The most traditional way to cook twice-cooked pork is to pair it with green peppers. Eggplant is also good here. Those who like to eat eggplant are in luck. 2. Because eggplant itself is relatively large, it will become much smaller after absorbing oil and being stir-fried, so when making it, you must be careful not to rush and stir-fry it slowly until it is soft. Another way is to add more oil and fry it until it is soft. Personally, I think this is more oil-efficient. But it is more time-consuming. In addition, regarding eggplant, you can also microwave it for a while, and then operate it after it comes out of the water to save time. Or put a little salt in the eggplant and marinate it for a while, which will also save time.

Eggplant recipe recommendation: Dace stuffed with eggplant

Ingredients Eggplant and Dace

Light soy sauce and fruit wine

Sugar and oil

Sesame Oil Ginger

Oyster sauce chopped green onion

White sesame

practice

1. Add soy sauce, fruit wine, sugar, oil, sesame oil and ginger paste to the dace, and stir in one direction until it becomes sticky.

2. Wash and slice the eggplants. Cut 2/3 of each slice without breaking it. Apply cornstarch to the eggplant slices and stuff the dace fish into them.

3. Add a little oil to the pan, put the stuffed eggplant slices in and fry slowly over low heat until both sides are cooked, then place on a plate for later use.

4. Add oyster sauce, chopped green onion and white sesame to the remaining base oil, and pour it on the fried eggplant slices.