Bacon and Eggplant How to make the stew

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  1. Prepare ingredients and grow two eggplants Remove the stems and cut into long strips, a small piece of green onion, a small piece of ginger, a small piece of carrot, and half of garlic.

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  2. Cut green onions into slices, cut garlic into slices, and cut ginger into slices.

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  3. Prepare some bacon and cut it into thin slices.

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  4.After cutting the eggplant into pieces, soak it in water to remove the bitter taste (note: add 1 tsp salt).

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  5. Slice carrots.

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  6. Add oil to oil.

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  7.Insert the meat slices.

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  8. Fry the meat slices until slightly browned.

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  9. Add onion, ginger and garlic and fry until slightly charred, and all the fat from the bacon will come out.

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  10.Add the eggplant, skin side down, and fry the eggplant in the oil until soft.

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  11.Add 5 grams of light soy sauce.3 grams of salt (you can add less salt, because bacon is salty, and if you add too much salt, it will be too salty).

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  12. Continue to stir-fry for 5 minutes without adding water, and let the eggplant absorb all the oil in the pan absorb.

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  13.Put the eggplant into the pot and add boiling water Add the eggplant and simmer over medium heat for 20 minutes.

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  14. Finally add a little water starch to thicken the juice and add a small spoonful of sugar to enhance the freshness.Can.

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  15. Serve it on the plate, enjoy it, the rice killer is coming, prepare two more Bowl of rice.

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  16.Picture of the finished product.