How to make Northeastern eggplant with meat slices

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  1. Cut the pork into appropriate-sized pieces and put them into a container, then add light soy sauce, cooking wine, egg white and a little salt, mix well and marinate for fifteen minutes.

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  2.Peel and cut the eggplant into hob pieces and put them into a larger container.Then sprinkle the water evenly, then sprinkle an appropriate amount of cornstarch, stir the eggplant pieces to coat them with starch, and repeat this step again.

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  3. Cut carrots and peppers into diamond-shaped slices, cut garlic into minced garlic and set aside.

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  4. Put more cooking oil in the pot and heat it until it is 80% hot, then add the eggplant pieces Fry until the skin becomes hard and remove to control the oil.

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  5.Heat the oil temperature in the pot again, add the eggplant and fry again, remove and control the oil.

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  6. Add corn starch to the marinated pork, and add appropriate amount of water Grasp and mix evenly.This step must ensure that the pork is evenly covered with starch paste.Starch and water can be added in small amounts and multiple times to finally achieve the desired effect.

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  7. Heat the oil used for frying the eggplants just now and put the pork one by one Put it into the pot and turn it with chopsticks after it is set.

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  8. Fry until the skin of the meat becomes hard, remove and control the oil, and then fry again Remove until golden and crispy.

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  9. Put all the sauce ingredients in a small bowl, stir well and set aside.

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  10. Leave a little oil in the pot, add minced garlic and stir-fry over low heat until fragrant, then Add peppers and carrots and stir-fry evenly, then pour in the prepared sauce and cook until thick.

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  11.Put the eggplant and meat segments into the pot together, stir-fry quickly and wrap over high heat Serve with sauce.

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  12.A dish of eggplant meat slices with Northeastern characteristics is ready.You can eat two big bowls with rice!