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Chinese Eggplants with Minced Pork
If you want to quickly make a delicious and satisfying dish, Chinese Eggplants with Minced Pork is definitely the top choice. The soft eggplants absorb the savory flavor of the minced pork. The two ingredients blend together. A spoonful of this dish served with rice is extremely delicious.
INGREDIENTS
Main Ingredients
- ·1 Eggplant
- ·100g Ground pork belly
Additional Ingredients
- ·5g Ginger
- ·5g Garlic
- ·5g Green onion whites
- ·Green onions (as needed for garnish)
Seasonings
- ·5g Chili paste
- ·5ml Shaoxing wine
- ·5ml Soy sauce
- ·6g Salt
- ·5g Oyster sauce
- ·Pepper (a pinch)
- ·10ml Sesame oil
- ·Cornstarch slurry (as needed)
- ·Cooking oil (for deep frying, amount for half a pot)
DIRECTIONS
Step 1
Cut 1 eggplant into cubes. Mince 5 grams of ginger. Mince 5 grams of garlic. Cut 5 grams of green onion whites into minced green onions.
Step 2
Heat half a pot of oil in a pan. Add the eggplant cubes and fry until soft. Remove and set aside.
Step 3
Leave some oil in the pan. Add ginger powder, garlic powder, and minced green onion whites. Stir-fry until fragrant.
Step 4
Then add 100 grams of ground pork belly and stir-fry until the color changes.
Step 5
Add 5 grams of chili paste, 5 milliliters of Shaoxing wine, 5 milliliters of soy sauce. Stir-fry evenly.
Step 6
Pour in the fried eggplant cubes. Stir-fry for a while. Pour in 300 milliliters of water and bring to a boil.
Step 7
Add 6 grams of salt, 5 grams of oyster sauce, and a little pepper. Stir-fry evenly.
Step 8
Pour in an appropriate amount of cornstarch slurry to thicken and reduce the sauce. Drizzle in 10 milliliters of sesame oil. Stir-fry for a while.
Step 9
Dish out and serve. Sprinkle with green onions for garnish.