The method of eggplant for rice, without oil, is more fragrant than braised eggplant, and it is also oil-saving and rice-saving

【Homemade minced meat eggplant】Ingredients: 1 kg of eggplant, 1 sharp pepper, 100 grams of pork, appropriate amount of oil and salt, 1 green onion, 1 slice of ginger, 3 cloves of garlic, half a tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of braised soy sauce, 1 teaspoon of chicken essence, appropriate amount of water starch,

Steps:

1. Wash the eggplant, remove the stem, then cut it into hob pieces, put the eggplant in a large bowl, sprinkle with a little salt, mix well, marinate for 1-minute, marinate the eggplant out of the water, so that when the eggplant is fried, it will not absorb too much oil, and the eggplant will not be greasy to eat.

2. Finely chop the pork. Remove the stems and seeds of the peppers, cut them into diamond-shaped slices, chop the green onions, mince the ginger, and mince the garlic.

3. Heat oil in a pot, add the eggplant and stir-fry, fry the eggplant until it is slightly soft, and set aside.

4. Add a little oil to the pot, add chopped green onions, minced ginger, half of minced garlic, and stir-fry until fragrant. Add the minced meat and stir-fry until the color turns white.

5. Pour in cooking wine, light soy sauce, and braised soy sauce, stir-fry the minced meat to color, and the cooking wine can remove the fishy smell of pork.

6. Add the fried eggplant, stir-fry evenly, pour in a little water, then add a little salt, chicken essence, bring to a boil over high heat, burn for a few minutes, burn the eggplant into flavor, and cook until soft.

7. Add the chili pepper, stir-fry evenly, pour in an appropriate amount of water starch to thicken, heat over high heat until the soup becomes viscous, sprinkle the remaining half of the minced garlic, stir-fry evenly, turn off the heat, and put it on a plate. A plate of home-cooked minced meat and eggplant is ready to eat.

Tips: After the eggplant is cut, add a little salt to marinate it, so that the eggplant will not absorb too much oil when frying, and it will not be greasy to eat. Adding garlic can enhance the flavor of the dish.