In Hunan, stir-fried eggplant with minced meat is a staple in almost every household. I've tried making it myself many times, but because eggplant absorbs so much oil, I never quite get the timing right—either too much oil or it burns. So, I'm carefully following my grandfather's steps and making detailed notes. 📝
Materials
Long eggplant
2 sticks
Salt
Adjust slightly according to personal taste
Dark soy sauce
a little
water starch
A very small amount is used for mixing minced meat.
minced meat
100-150 grams can be adjusted as needed.
Chicken bouillon
small amount
onion
Used as a small embellishment
Ginger shreds
As shown in the figure
chili
1
How to make a light and non-greasy homemade minced meat and eggplant dish (Continuing to learn cooking from Grandpa)
Step 1
Prepare minced meat and a small amount of cornstarch slurry, and set aside.
Step 2
Cut and peel the eggplant, cook it in a large pot, and add about half a cup of water.
Step 3
Add oil over high heat
Step 4
Add the eggplant and half a cup of water, stir-fry.
Step 5
Stir-fry until the eggplant is almost cooked and soft.
Step 6
Add red bell pepper and ginger, and mix slightly.
Step 7
Add salt before adding the meat. Important! Use a spoon to scoop the minced meat in; don't stir it too much. Add chicken bouillon, and once it's slightly set, gently stir and toss it in the pan. I can't toss it properly, so I just stir-fry it.
Step 8
Add soy sauce and a little water, simmer briefly without covering the pot.
Step 9
Finally, add chopped green onions and it's ready to serve!
