Minced Pork and Diced Eggplant

Overview

The eggplant is soft and glutinous and melts in your mouth. Along with the aroma of minced meat, you can really enjoy it with a bottle of cold beer

Dice the onion and mince the garlic
Eggplant diced
Cut into cubes, sprinkle with a little water, sprinkle with cornstarch, mix evenly, and coat each diced eggplant with starch
Heat the oil in a hot pan until it is 70% hot. Add the diced eggplant and fry it. Keep the fire high. After it is set, remove the shell and flip it, otherwise the powder will fall off. Take it out when it is set and mature. When the oil temperature is 70% hot again, fry again for 20 seconds. Fry again for the third time in the same way. The diced eggplants make a squeaking sound when you take them out and weigh them.
Heat the pot again, add oil and stir-fry the meat filling over low heat, add cooking wine and remove the fishy smell
Stir-fry the meat cubes a little crispy, add light soy sauce, dark soy sauce, oyster sauce, sugar, chicken essence and stir-fry for a while, add a little water
After boiling, thicken the gravy. The thickness depends on personal preference. Try to make it as thick as possible
The state after thickening
Add diced eggplant and minced garlic, turn off the heat and add sesame oil
Remove from pan and plate