Steamed Eggplant with Sauce-flavored Minced Pork

Overview

How to cook Steamed Eggplant with Sauce-flavored Minced Pork at home

Wash the eggplant and cut it into pieces to prevent too much water from absorbing the soup. Cut it into two or four sections so that it will not rot when steamed. Green and red pepper rings. For a better look, you can also use green beans instead. Minced green onion and garlic
Steam for 8 minutes. The steaming time will be different for different sizes. Sprinkle a small spoonful of oil evenly on the eggplants. A little bit is enough. The steamed eggplants will not turn black. While steaming the eggplant, make the sauce. Take a small bowl and add half a bowl of water, cooking wine, a small spoonful of sugar, chicken essence, two spoons of light soy sauce, a small spoonful of sesame oil, a spoonful of vinegar, a little cornstarch, and no salt. The barbecued pork sauce and light soy sauce have a salty taste. Add the minced meat to the cooking wine, corn starch and a little oil and mix well.
Heat oil in a pan over low heat, add minced meat and stir in minced garlic and minced green onion
Stir-fry the minced onion and garlic, then add a spoonful of barbecued pork sauce (sweet noodle sauce is also acceptable, the barbecued pork sauce is the most fragrant and the little one loves it), and stir-fry until fragrant.
Add the sauce, stir-fry over high heat, add green and red peppers, and turn off the heat
Pour the minced meat on the steamed eggplant and eat