Steps for stir-fried pork with eggplant skin

Eggplant can be used to make delicious food, and the eggplant skin can also be used. Here I will tell you how to make stir-fried meat with eggplant skin:

Introduction of Fried Pork with Eggplant Skin

The dish served on the table today is made with an ingredient that we usually tend to overlook or even throw away - eggplant skin. However, eggplant skin is very nutritious, so after making a dish of stir-fried diced eggplant with sauce yesterday, I used the eggplant skin to make a dish of stir-fried meat, thinking that from now on, I will no longer throw away these easily overlooked but valuable things.

Ingredients for Fried Pork with Eggplant Skin

Eggplant skin (appropriate amount) Pork belly (appropriate amount)

A little red pepper a little green garlic

A little ginger and a little bean paste

A little chicken powder and a little sugar

How to make fried meat with eggplant skin

1. Cut the eggplant skin (cut it thicker, preferably with some eggplant flesh) and dry it, then fry it in oil until crispy (control the oil temperature and time well, if you fry it for a short time, it will be hard to bite, and if you fry it for too long, it will burn), then remove it and drain the oil

2. Slice the pork belly thinly, chop the red pepper, chop the green garlic, and slice the ginger

3. Heat 60% oil in a pan, add pork belly and ginger and fry over medium heat until the pork belly releases oil and the fat part becomes transparent.

4. Add the fermented bean paste (my fermented bean paste was very salty, so I didn’t add salt) and stir-fry until the oil turns red. Add the red pepper, eggplant skin, chicken essence, and sugar. Stir well, then add the green garlic, turn off the heat and stir well again.

Eggplant food recommendation: Fried meat and eggplant box

Ingredients: long eggplant, pork tenderloin

Shrimp Soy Sauce

Salt sesame oil

Chopped green onion and ginger

Coriander low-gluten flour

egg

practice

1. 1) Wash and chop the pork and shrimp, mix with soy sauce, salt, sesame oil, chopped green onion, chopped ginger and coriander to make stuffing, set aside

2. 2) Wash and peel the eggplants, cut 1-2 times in the middle, but do not cut all the way through. Keep the slices connected and spread the filling between the two slices.

3. 3) Beat the eggs in a bowl, add low-gluten flour, mix into a paste, apply the egg paste on the gap between the meat-stuffed eggplants, stick to both sides, and keep the meat stuffing.

4. 4) Put the pan on the fire, add oil and heat it, put the eggplant into the pan, fry until both sides are browned, then remove from the pan.

Tips

The filling should be well-seasoned and not too salty or too bland. Spread the egg mixture on the eggplant and make sure it sticks firmly to prevent the filling from falling off during frying.