Braised Eggplant
Savory and delicious braised eggplant with tender meat, a hearty dish sure to satisfy the whole family.
Story
This dish features eggplant that is twice-fried until golden and slightly crispy, then stir-fried with savory meat and colorful vegetables in a rich sauce. The contrast of the tender skin and the aromatic, glossy coating makes it a comforting and flavorful addition to any meal.
Ingredients
Eggplant
2 pieces
Tenderloin
50 g
Scallion
5 g
Garlic
3 cloves
Salt
a little
Light soy sauce
2 tbsp
White sugar
1 tbsp
White pepper
a little
Chicken powder
a little
Cornstarch slurry
a little
Carrot
Green and red peppers
Instructions
1
Step 1
Wash the eggplant and cut into rolling wedges; dice the green onion, slice the garlic, cut the carrot into diamond slices, cut the green and red peppers into small pieces, and dice the lean meat. Mix the sauce: 2 spoons of light soy sauce, 1 spoon of white sugar, a little chicken powder, a little sesame oil, and a little salt.
2
Step 2
Add a little salt, pepper, and a little light soy sauce to the lean meat and marinate for a while.
3
Step 3
Sprinkle a little starch over the eggplant and mix evenly.
4
Step 4
Put oil in the pot; when the oil is 70% hot, add the eggplant, fry until it changes color, then remove and drain the oil.
5
Step 5
When the oil temperature rises again, fry a second time; when the skin is golden yellow and slightly crispy, remove and drain the oil thoroughly.
6
Step 6
Leave a little base oil in the pot; first stir-fry the minced meat, wait until the meat turns white, then add the green onion and garlic and stir-fry until fragrant.
7
Step 7
Add the carrot and green and red peppers; stir-fry briefly, then add the prepared sauce.
8
Step 8
Add the eggplant, switch to high heat and stir-fry, add half a soup spoon of water, add a little water starch, then remove from the pot.
9
Step 9
Serve on a plate.
