Main ingredients:Eggplant

Ingredients: minced meat, pickled peppers,doubanjiang saucesauce, green onion,ginger, garlic, starch

Seasonings: yellow wine, rice vinegar,sugar,soy sauceMakes:

1. Wash the eggplant and cut it into long strips, soak in slightly salty water for 1 hour, drain well, and sprinkle with a thin layer of starch.
2. Heat oil in a wok to normal cooking amount, heat until six-tenths hot, add a little salt and stir-fry the eggplant strips until soft, then transfer to a deep dish.



3. Marinate the minced meat with a bit of



light soy sauceand yellow wine and some starch for half an hour.Reheat the wok with oil, add the chopped green onions, ginger, garlic, and pickled peppers, and doubanjiang sauce, stir-fry over low heat until fragrant and red oil is released, then add the marinated meat and continue to cook on low heat until fully cooked.4. Add yellow wine, soy sauce, rice vinegar, and sugar in succession, mix well, turn off the fire.



5. Spread the meat over the fried eggplant, steam for about 6 minutes when the water boils.



Tips:1. Soaking the eggplant in slightly salty water and dusting it with starch can effectively reduce oil absorption.2. The seasonings added in step 4 are actually fish-flavored sauce, you can also prepare them in a small bowl beforehand and add together.



The ratio of various seasonings is approximately yellow wine: rice vinegar:sugar:light soy sauce as 2:1.5:1:0.5, this is approximate; adjust according to your taste.
Soak the eggplant in salty water for a while and coat it with starch to effectively reduce oil absorption.
In step 4, the seasonings added are actually fish-flavored sauce; you can also mix them in a small bowl beforehand and add them together.The ratio of various flavor ingredients is roughly 2 parts cooking wine: 1.5 parts rice vinegar: 1 part sugar: 0.5 part soy sauce; this is approximate, adjust according to your taste.