Lantern Eggplant

Method

1. 01

   Step 1

   Mince pork with scallions and ginger, then add egg, cornstarch, salt, light soy sauce, oyster sauce, pepper, and peanut oil.

   

2. 02

   Step 2

   Stir in one direction until the mixture becomes firm.

   

3. 03

   Step 3

   Wash the eggplant, and cut it into 4 centimeter sections, using the middle part that is roughly the same thickness. Cut the bottom flat for easier arranging in photos later. Mince the garlic and slice the chili peppers into rings. (I forgot to take a picture of this step.)

   

4. 04

   Step 4

   Make continuous cuts in the middle, but do not cut all the way through to the bottom.

   

5. 05

   Step 5

   Add the minced meat and arrange it on a plate.

   

6. 06

   Step 6

   Bring water to a boil in a steamer, add the eggplant, and steam over high heat for about 15 minutes.

   

7. 07

   Step 7

   Pour the sauce from the bottom of the eggplant dish into a bowl, add some cornstarch, dark soy sauce, sugar, and light soy sauce, and stir well.

   

8. 08

   Step 8

   Pour into a pot and bring to a boil.

   

9. 09

   Step 9

   Cook until the broth thickens, then add minced garlic and chopped millet, stir well, and turn off the heat.

   

10. 10

    Step 10

    Pour the cooked sauce over the eggplant and garnish with chopped scallions (optional).

    

11. 11

    Step 11

    A delicious dish of bell eggplant is ready!