Rinse eggplant. Marinate pork mince for 20 minutes. Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute. Leave the remaining soy sauce mixture in the pan. Then transfer the mince to a clean plate and put it aside until needed later on. Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Drain well. Soak in water with a bit of salt dissolved for a while. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add the pork and stir-fry until no pink remains, 3 to 5 minutes. Stir well and cook the pork mince for 4 to 5 minutes until a little browned and cooked through. Braised Eggplant with Minced Pork (肉沫茄子) is another one of those easy dishes that you might see on the table at your parents’ or grandparents’ house! Trim and julienne as picture shown. Heat 2 tablespoons of oil in a clay pot over medium. Add eggplant and stir fry constantly. Transfer eggplants out and leave the oil in. A Tasty, Simple Dish Though, as I typed out the Chinese characters for this dish, I was surprised to see that 肉沫茄子 ( rou mo qie zi ) auto-populated as one of the top options!

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