Bacon vermicelli and eggplant stew
Overview
I once heard someone say: Many dishes were invented to deal with leftover ingredients. I think it makes sense. No, I steamed a plate of bacon two days ago and there are still some leftovers that I don’t want to eat, but I can’t throw them away. So combining it with eggplant to make eggplant stew will taste great!
Tags
Ingredients
Steps
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Prepare 3 eggplants, 1 green pepper, 1 small handful of vermicelli, and some bacon.
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Wash the eggplant and green pepper and dry them. Cut the eggplant into hob pieces, remove the seeds from the green pepper and cut into diamond-shaped pieces. Soak the vermicelli in cold water until soft.
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Put more oil in the pot. When the oil temperature is 70 to 80% hot, pour in the eggplant and fry over high heat.
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Fry until the eggplant becomes soft and charred, remove and drain the oil.
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Slice the ginger and garlic, prepare a spoonful of chopped green onion and a spoonful of Pixian watercress, and mince them finely. After the bacon is cooked, cut into small cubes.
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Leave a little oil in the pot and sauté the ginger and garlic until fragrant.
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Add Pixian bean paste and stir-fry until red oil comes out, then add green pepper cubes and stir-fry for a while.
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Pour in the eggplant, add a little salt, a small spoonful of sugar, a little light soy sauce and a little pepper powder and stir-fry evenly and turn off the heat.
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Put the fried eggplant into the clay pot, put the soaked vermicelli in the middle, then put the diced bacon on the vermicelli, and finally add 1 small bowl of water.
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Cover the lid, bring to a boil over high heat, then reduce to low heat and simmer for four to five minutes, then turn off the heat.
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Finally sprinkle with chopped green onion. When eating, mix the vermicelli, diced bacon and eggplant evenly.
