When it comes to dishes that go well with rice, minced pork and eggplant is definitely in my family's top three! 🍆 Soft and tender eggplant coated with fragrant minced pork, and a generous drizzle of sauce over rice—it's gone in no time! The soul of this dish, its savory sauce, comes from my family's go-to low-sodium fermented broad bean paste! This is a truly authentic, fully fermented sauce with a wonderfully genuine flavor. The low-sodium version, in my opinion, has just the right amount of saltiness—it doesn't mask the natural flavors of the ingredients, resulting in a fresh, light, and delicious taste. It's super easy to make, and I guarantee you'll love it after just one try!
Materials
Easy-to-make braised eggplant with minced meat in soy sauce 🍆 A top choice for a simple and delicious home-style dish.
Prepare the necessary ingredients. Wash and drain the eggplant, garlic cloves, chili peppers, and scallions. Cut the eggplant into chunks using a rolling cut, mince the garlic, slice the chili peppers into rings, and separate the white and green parts of the scallions and chop them into decorative shapes.
Sprinkle salt on the sliced eggplant, mix well, and marinate for 10-15 minutes.
After washing several times, squeeze out the excess water.
Sprinkle with cornstarch and mix well. Set aside.
Heat an appropriate amount of oil in a pan, then add the eggplant.
Fry each side for 10-15 seconds until it turns a bright color, then remove from the pan and set aside.
Leave a little oil in the pan, heat it, then add the minced meat and stir-fry until slightly browned. Next, add minced garlic, white parts of scallions, and chopped chili peppers, and stir-fry until fragrant. (Reserve a little minced garlic for later use.)
Squeeze in the reduced-salt fermented broad bean paste from Congbanlv and stir-fry until fragrant; this is the soul of this dish. The freshness-locking packaging is very convenient; squeeze out only what you need, and it's also more hygienic.
Next, add light soy sauce, cooking wine, sugar, and the sauce mixture and stir-fry until fragrant. You should be able to smell a strong aroma of the sauce. Then, pour in half a bowl of water and bring it to a boil.
Add the pan-fried eggplant and cook over high heat for 2-3 minutes. Then add the cornstarch slurry and stir-fry evenly.
Finally, reduce the sauce over high heat, then sprinkle the remaining minced garlic and green onion into the pot. Stir well and it's ready to serve.
Garnish with chopped green onions and chili peppers (optional) and it's done. It's a feast for the eyes, nose, and palate! Although it's a reduced-salt version, it's still incredibly flavorful and delicious—perfect with rice!
Each piece of eggplant is coated with minced meat and sauce, making it irresistible to your taste buds! It's so delicious—you have to try it!
Easy-to-make braised eggplant with minced meat in soy sauce 🍆 A top choice for a simple and delicious home-style dish.
1. First, blanch the eggplant to remove excess water, then coat it with a thin layer of cornstarch. This allows you to achieve the desired color with less oil and prevents it from absorbing too much oil. 2. Adjust the amount of cornstarch slurry as needed. 3. Finally, add a small amount of minced garlic to enhance the flavor. 4. With this low-sodium fermented bean paste, you don't need to add any more salt when seasoning; it's already very flavorful!
