Time
30 minutes
Ingredients
Eggplant300 grams,Chili peppers2 pieces
GingerA small piece, 50 grams of vegetarian mince
[Seasoning]
Doubanjiang (bean paste)5 tablespoons, salt and MSG to taste1 tablespoon of rice wine and sugar each
[Tips]
People who do not like spicy food can use only the bean paste and omit the chili peppers.
[Method]
a) Wash the eggplant, cut it into dice, grate the ginger, slice the chili peppers, and set the chili peppers and vegetarian mince aside.
b) Sauté the eggplant in hot oil for 1 minute.
c) In another wok, stir-fry the ginger, chili peppers, and vegetarian mince with all the seasoning ingredients until fragrant.
d) Add the sautéed eggplant and ½ a bowl of water, simmer until cooked through.
Backup.
b Eggplant is fried in hot oil for about 1 minute.
c In another pot, add ginger, chili, and vegetarian crumbled meat along with all the seasonings and stir-fry until fragrant.
d Then add the eggplant and half a bowl of water, simmer until cooked through.
d add the eggplants and 1/2 a bowl of water, then simmer
until cooked through.