material
raw material
* * 3 pieces of purple eggplant, pork belly 1 piece, 3 pieces of onion, 5 pieces of garlic and 2 pieces of green garlic.
condiment
* * Vegetable oil, XO sauce 1-2 tablespoons, sugar 1 teaspoon, oyster sauce 1 teaspoon, cooking wine 1 teaspoon, white pepper and 50 ml of water.
working methods
1: Dice garlic, cut onion, obliquely cut red pepper, and cut green garlic into small flowers.
2: Slice pork belly.
3. Peel a part of eggplant and cut it into large pieces of hob meat. Add a lot of oil to the pot, heat the oil temperature to about 180 degrees, and add eggplant pieces to fry until cooked.
4: Fry until golden brown, and remove for later use.
5: Add a small amount of oil to another pot, saute garlic, add pork belly slices and saute until fragrant, and pork belly separates some oil.
6: Add XO sauce, oyster sauce, sugar, cooking wine, add water for a while, and dry the sauce.
7: Add red pepper and eggplant, stir fry quickly and taste the taste, if you add a little salt.
8: Add chopped green garlic, add some pepper and mix well.
9: Heat the casserole on the fire and pour the eggplant into the pot.
skill
1. Eggplant can't be eaten well with skin. Just cut off a part properly, not all. After cutting, it is easy to fry.
2, the oil temperature of fried eggplant should not be too low, otherwise it is easy to absorb oil and consume unhealthy oil. Fried eggplant has a shaping effect, and the sweetness will be locked inside.
3. Because eggplant is fried, it's only a taste when it's cooked. It's not easy to fry for a long time, otherwise it will be soft and rotten.