Steamed Minced Pork and Eggplant Dragon
Overview
Steamed dishes are the healthiest, with no loss of nutrients and no greasiness. The steamed eggplant has a refreshing taste and is topped with a suitable sauce. It tastes delicious and the whole family, young and old, will be conquered.
Tags
Ingredients
Steps
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Chop ginger, onion and garlic, and dice tomatoes.
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Wash the mushrooms, soak them in advance, chop them together with the pork, add salt, oyster sauce, cooking wine, light soy sauce, sugar, ginger, green onions, and starch, mix well, stir well, and marinate for 20 minutes.
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Wash the eggplant, remove the stems, and cut it with a razor blade (it cannot be cut, just like cutting cucumbers, put chopsticks on both sides of the eggplant so that it is not easy to cut).
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Soaking in light salt water can prevent the eggplant from changing color, and the finished product will have a more delicate and refreshing taste.
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Remove the eggplant and drain.
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Stuff the meat filling between each piece of eggplant, put it on a plate (a slightly deeper plate is required, the eggplant will steam out the soup), and arrange it in the shape you like.
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Bring the water to a boil in the steamer, add the stuffed eggplant, and steam over high heat for about 15 minutes.
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Add oil to the wok, add ginger and garlic and sauté until fragrant.
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Pour the soup from the steamed eggplant dish into the wok, add tomatoes and chicken essence and stir-fry briefly, thicken with a small amount of water starch, pour in a few drops of sesame oil, pour it on the eggplant, and sprinkle with chopped green onion.
