How to make Beijing sauce eggplant

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, allowing those who make the foods to feel a long-lost pleasure. Today, I will introduce to you the method of making Beijing-style eggplant with soybean sauce, so that you can once again experience and enjoy the joy of success!

1.12 Wash the eggplant and cut into strips

2.21 Sprinkle a little water on the eggplant so that it is easier to get starch after processing

3.1 Stir well and set aside

4.2 Pour appropriate amount of corn starch

5. Chop pork, ginger and garlic and set aside

6. Fry the eggplant in oil at medium to high temperature so that the eggplant does not absorb oil.

7. Fry until golden brown and set aside

8. Leave a little oil in the pan, add the minced meat and stir-fry until fragrant, then add a little cooking wine. Add minced ginger and half of the minced garlic.

9. Add bean paste and water, and after boiling, add soy sauce and sugar to enhance the flavor.

10. When the sauce starts to bubble evenly, it is ready. Add the other half of the minced garlic and turn off the heat.

11. Pour the fried eggplant in while it is still hot, stir fry evenly so that each eggplant strip is evenly coated with sauce, then you can serve.

12. Put a small flower at home to decorate it

Maybe you have never been to the kitchen, but after reading the instructions for making Beijing-style eggplant, you will definitely want to try it yourself, so take action now.