Plum-flavored eggplant

Raw material picture.

Wash the eggplant, cut off the stems, cut into two sections, then cut into quarters lengthwise and set aside.

Put the eggplant strips into a plate, sprinkle with refined salt and marinate evenly.

Then steam over high heat for 3 minutes and set aside;

Peel the pork belly, wash and chop into minced meat.

Wash the prunes with warm water, then pour boiling water and soak for 15 minutes.

Squeeze out the water from the prunes, cut into small pieces and place on a plate for later use.

Slice ginger and green onions with a diagonal blade and place on a plate.

Heat a clean pot over high heat, add vegetable oil and stir-fry minced pork belly until the pork belly becomes oily.

Add the eggplant strips and stir-fry until the eggplant strips fully absorb the fat of the pork belly, and when they turn slightly yellow.

Remove the eggplant strips from the pan and set aside.

Add onion, ginger, oyster sauce, light soy sauce, sugar, white pepper, refined salt, and cooking wine to the pot.

Add the prunes and stir-fry evenly.

Add 1.5 hand ladles of fresh soup or boiling water and bring to a boil.

Add the eggplant strips and bring to a boil, cover the pot and simmer over low heat for 5 minutes to reduce the juice, then turn off the heat.

Add MSG, plate and serve.

Overview