Seasoning: bean paste, salt, soy sauce, soy sauce, thirteen spices and chicken essence.
Specific production steps:
First: firstly, clean the eggplant, remove the pedicle and peel it, cut it into sections, then change the knife and cut it into strips, put some salt in it, and then soak it in water, so that the fried eggplant does not absorb oil.
Second: Cut some chopped green onion below, then cut some Jiang Mo, flatten the garlic and cut it into minced garlic, then prepare two dried peppers, prepare green and red peppers for color matching, and cut the green peppers into strips and put them in a bowl for later use.
Third: Prepare some pork, cut the pork into large pieces, put the meat pieces into a meat grinder, and grind the meat into powder and put it into a bowl for later use.
Fourth: take out the soaked eggplant, squeeze out the water, put it in a large pot, then add starch and wrap it with a layer of starch.
Fifth, pour the oil into the pot, heat the oil to 60% to 70%, add the eggplant and fry it until it is slightly yellow, and then take it out to control the oil.
Sixth: put cold oil in a hot pan, then add cold oil, then add minced meat, add onion, ginger, garlic and dried pepper to stir fry until fragrant, then add a spoonful of bean paste, stir fry red oil until fragrant, add water, add a little soy sauce, a little soy sauce, half a spoonful of salt, chicken essence and thirteen spices, stir well, bring to a boil, add eggplant, and stew this eggplant for three minutes, which is delicious.
It's easy to cook. Eggplant with minced meat looks good, depending on whether you have appetite. The eggplant made in this way is delicious, delicious and delicious. This thick soup mixed with rice is a special meal.
Cooking skills of eggplant powder;
1) When making minced eggplant, peel the eggplant, mainly because the eggplant with skin is not easily covered with starch, and the fried eggplant will become soft and absorb oil.
2) Cut the eggplant, put it in clean water, and add a proper amount of salt, so that the eggplant will not turn black, and after soaking, the eggplant will not absorb oil, and it will be easily covered by starch, and the taste will be refreshing.
3) Wrap a layer of starch on the eggplant so that the fried eggplant does not absorb oil.
4) Stir-fry the eggplant with high fire, so that the eggplant will not absorb oil.