Minced Meat Soaked in Purple Eggplant
Purple eggplant soaks up twenty-five minutes of slow braising with minced pork and doubanjiang until every fiber is saturated with savory, gently spicy sauce. Soft, luscious eggplant made for piling onto rice.
Instructions
- 1
Peel the purple eggplant 🍆 and cut it into pieces. Cut ginger, green chili, and red chili into sections and set aside.
- 2
Wash the pork and cut it into small pieces. Heat a pan with peanut oil, ginger, onion, green chili, and red chili.
- 3
Stir-fry the pork until the water is dry and remove it, place the eggplant as a base, and put the pork pieces on top.
- 4
Add cooking oil, soy sauce, doubanjiang, and an appropriate amount of water to soak the eggplant.
- 5
Cover the pot and simmer for 25 minutes, then add salt. If you like it softer and mushier, you can simmer for 30 minutes!
- 6
Taste it before taking it off the heat; if the flavor is right, you can directly take it out and plate it!
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Ingredients
Main Ingredients
- Pork200g
- Purple eggplant2 piece
- Onion3 piece
- Clear water5 spoon
Auxiliary Ingredients
- Ginger3 slice
- Green chili pepper1 piece
- Xiaomi chili1 piece
Seasonings
- Doubanjiang1 spoon
- Oil consumption1 匙
- Soy sauce半匙
- Peanut oil2 spoon
- Salt半匙适量