Minced Meat and Vermicelli Eggplant Casserole

Slice the ginger and then mince it, mince half a scallion, add half a spoon of oyster sauce and half a spoon of soy sauce, mix well, and set aside.

This eggplant is our local eggplant, which is relatively soft. Especially when making steamed eggplant, when it is mashed, it comes apart in strands.

Cut into rolling knife pieces, marinate with salt for 10 minutes, rinse with clean water, and squeeze out the water for later use.

Chop the Pixian bean paste, otherwise the dish will have a lot of large chili pieces.

Add the remaining chopped green onions, pepper, soy sauce, oyster sauce, sugar, white vinegar, starch, and Pixian bean paste to a certain amount of water and mix well.

Add the minced meat to a hot pan with cold oil and stir-fry.

Stir-fry until the minced meat changes color, then add the washed and squeezed eggplant and continue to stir-fry until the eggplant is soft.

Place the soaked vermicelli at the bottom of the clay pot and add a little water.

Pour the stir-fried minced meat and eggplant onto the vermicelli, and add the prepared sauce.

Cover and simmer over low heat for 3–5 minutes, stir evenly, and serve the whole pot.