Eggplant with minced pork in sauce

Overview

How to cook Eggplant with minced pork in sauce at home

Three eggplants, washed.
Hold it between two chopsticks and cut it at a 45-degree angle. After cutting, turn it over and cut it at a 45-degree angle.
Sliced eggplant.
Put about two rice bowls of oil in the pot, and then add a tablespoon of lard. If you don't have lard, you can just add more vegetable oil.
Fry the eggplant in boiling oil. Because the eggplant is relatively long, it is impossible to fry it in a pot of oil, so you need to use a spatula to constantly pour oil into the areas where the oil cannot be immersed.
Remove the fried eggplant and control the oil.
After controlling the oil, pour it into a container
Prepare the sauce, mince the lean meat and garlic cloves.
After all the oil in the pot is poured out, add minced meat, fry with the remaining oil in the pot until it changes color, add garlic cloves and stir-fry until fragrant, then add half a bowl of water; add one spoonful of chopped pepper, one spoonful of chili sauce, one spoonful of bean paste (soybean paste), one spoonful of light soy sauce, one spoonful of steamed fish soy sauce, and half a spoonful of oyster sauce. Boil over high heat for two minutes and then add a spoonful of sesame paste.
Pour the cooked sauce evenly over the eggplant.