Stewed minced meat and eggplant
Ingredients
- Eggplant 6 roots
- Pork 50g
- Garlic cloves 10g
- Ginger 3g
- Xiaomijiao 1 piece
- Xinhe Organic Doubanjiang 2 spoons
- Salt Appropriate amount
- Light soy sauce 4g
- Cooking wine 2g
- Hot water Half bowl
- Oil Appropriate amount
- Onions (decoration) 2 stalks
- Millet pepper (decoration) 1 piece
Steps
1. Prepare the ingredients;
2. Wash and mince the pork, add 0.2g salt, 4g light soy sauce, and 2g cooking wine and marinate for 15-20 minutes;
3. Wash the eggplant and cut into strips;
4. Chop ginger, garlic cloves, millet pepper and set aside;
5. Pour an appropriate amount of water into the pot, add an appropriate amount of salt and bring to a boil;
6. Pour in the eggplant strips, bring to a boil again and continue cooking for 3-5 minutes, remove and put into a casserole;
7. Heat the pan with cold oil, add the chopped ginger, garlic cloves and millet pepper, and stir-fry until fragrant;
8. Pour in the marinated minced meat and stir-fry until it changes color;
9. Add 2 tablespoons of Xinhe organic bean paste, stir-fry evenly, and turn off the heat;
10. Pour everything into a casserole and add half a bowl of hot water;
11. Mix evenly;
12. Cover the pot, bring to a boil over high heat, then simmer over low heat until the soup is almost dry, about 15 minutes. Before serving, add an appropriate amount of salt and light soy sauce to taste. Adjust the color, then sprinkle some chopped green onion and millet pepper to decorate
13.Finished product.
Tips
- 1. If you like the soup, you can leave it dry. Mine just leaves the soup, which is great for rice;
- 2. Because the bean paste contains salt, it is not added when stewing later. You can increase it according to your own taste before serving.
