Northeastern-style braised eggplant with pork

Method

1. 01

   Step 1

   Cut the pork into appropriately sized pieces and place them in a container. Add light soy sauce, cooking wine, egg white, and a little salt. Mix well and marinate for 15 minutes.

   

2. 02

   Step 2

   Peel the eggplant and cut it into chunks. Place the chunks in a large container, then sprinkle them with water evenly. Sprinkle with cornstarch and toss the eggplant chunks to coat them with starch. You can repeat this step once more.

   

3. 03

   Step 3

   Cut the carrots and bell peppers into diamond-shaped slices, and mince the garlic.

   

4. 04

   Step 4

   Heat plenty of cooking oil in a wok until it reaches 80% of its maximum temperature. Add the eggplant pieces and fry until the skin hardens. Remove and drain the oil.

   

5. 05

   Step 5

   Reheat the oil in the pan, add the eggplant and fry it again, then remove and drain the oil.

   

6. 06

   Step 6

   Add cornstarch to the marinated pork, then add an appropriate amount of water and mix well. This step is essential to ensure that the pork is evenly coated with the starch paste. The starch and water can be added in small amounts multiple times to achieve the desired effect.

   

7. 07

   Step 7

   Reheat the oil used to fry the eggplant, then place the pork pieces into the pot one by one. Once they have set, turn them over with chopsticks.

   

8. 08

   Step 8

   Fry the meat pieces until the skin hardens, then remove and drain the oil. Fry them again until golden brown and crispy.

   

9. 09

   Step 9

   Place all sauce ingredients in a small bowl and mix well.

   

10. 10

    Step 10

    Leave a little oil in the pan, add minced garlic and sauté over low heat until fragrant. Then add bell peppers and carrots and stir-fry evenly. Pour in the prepared sauce and cook until thickened.

    

11. 11

    Step 11

    Add the eggplant and meat pieces to the pot together, stir-fry quickly over high heat until coated with the sauce.

    

12. 12

    Step 12

    A dish of eggplant and pork stir-fry with a Northeastern Chinese flavor is ready! You can easily eat two big bowls of rice with it!