Health benefits
Eggplant: activates blood circulation
Pork: nourishes the kidneys
Mushrooms: clears rash
Ingredients
Eggplant ( Two ) | Pork ( 300g ) |
Shiitake mushrooms ( 4 pieces ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Onions ( Moderate amount ) |
Millet pepper ( appropriate amount ) | Line pepper ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Water ( appropriate amount ) |
Cornstarch ( appropriate amount ) |
How to stuff eggplant
1.Soak the mushrooms in advance
2.Cut the mushrooms into strips
3.Cut the mushroom strips horizontally
4.Use a knife to chop the mushrooms
5.Pour the shiitake mushrooms into the pork
6.Sprinkle a little salt
7.Pour in appropriate amount of soy sauce
8.Pour in a little cornstarch
9. Stir evenly and set aside
10.Cut the eggplant into eggplant segments about 2cm wide
11.Cut a knife in the middle of each section (do not cut off, leave a little connected)
12.Soak the cut eggplant segments in water for about 15 minutes
13.Stuff the meat filling into the eggplant
14.Stuff all the eggplant segments into the meat filling
15.Pour oil into the pot
16. Spread the eggplant segments evenly in the pot, then turn on the heat
17. Cover the lid and fry over low heat for 5 minutes and then turn off the heat
18.Turn the eggplant segments over and fry the other side
19.Take another cup and pour a little salt and water (I used water with some light soy sauce and soaked mushrooms)
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20.Pour in a little cornstarch and stir into gravy
21. Pour the gravy into the pot and simmer over low heat for 5 minutes
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