Pork stuffing and seasoning for 20 minutes, seasoning: 1/2 teaspoon of raw powder, 1/2 teaspoon of raw soy sauce, 1/4 teaspoon of salt, 1/2 teaspoon of cooking wine, and appropriate amount of pepper.
Cut the eggplant into 7cm long, 2cm square strips, cut red pepper, garlic, ginger and scallion, chopped green onion.
Heat the bottom of the pan in the pan and fry the minced meat until it is discolored.
Or this pot, then pour some vegetable oil, put in the eggplant, stir fry the eggplant to soft and fry, and use a spoon to squeeze out the oil when you remove it.
Use the remaining oil in the pot to sauté the ginger, onion, and minced garlic, then pour in the prepared seasonings and continue to stir-fry. The seasoning is: 1/2 teaspoon of Pixian bean paste, June 1st bean paste 1+1/ 2 tablespoons, soy sauce 1/2 teaspoon, soy sauce 1/2 teaspoon, oil consumption 1/2 teaspoon, Zhenjiang vinegar 2 teaspoons, white sugar 1/2 teaspoon.
Stir the seasoning juice, add the minced meat, eggplant, and red pepper to stir fry, then pour in half a bowl of boiling water, cover and simmer for 3 minutes.
After opening the lid, pour the water starch, stir fry the juice until the soup is thick, and do not need to receive too much.
Heat the small sand pot, pour the fried fish-flavored eggplant, sprinkle with chopped green onion, add the sesame oil, cover the lid, and the casserole can play the role of heat preservation.
When the eggplant is cut, it is easy to oxidize and darken. Immediately after cutting, stir fry. Otherwise, put it in clean water and let it drain before draining. Our family can't eat spicy food, so the county's bean paste has reduced its weight. It is blended with June fragrant bean paste. The fish flavor is mainly determined by sugar, vinegar and bean paste. Soy sauce and bean paste are salty, so don't put salt anymore.