“The Taste of Mom, Unforgettable for a Lifetime” ~ Braised Stuffed Eggplant

Taste: Salty and Savory; Cooking Method: Braising; Time: 30 minutes; Difficulty: Easy.

Detailed Cooking Steps for “The Taste of Mom, Unforgettable for a Lifetime” ~ Braised Stuffed Eggplant

Add salt, Sichuan pepper powder, cooking wine, minced scallions and ginger, and a little water to the ground pork, mix well.

Mix flour with a little water to form a paste, then add an egg yolk and mix well.

Cut the ingredients: cut scallions into small pieces, cilantro into sections, garlic into small pieces, carrot into diamond-shaped slices, and green pepper into small pieces. Prepare the sauce: 2 tbsp seafood soy sauce, 1 tbsp oyster sauce, 1/2 tbsp vinegar, a little sesame oil.

Wash the eggplant, cut into eggplant clips. Make the first cut without cutting through, then make the second cut to separate.

Evenly stuff the ground pork into the eggplant clips.

Dip the edges in a layer of flour to prevent the filling from leaking during frying.

In a pan, heat oil to 50% hot, then roll the eggplant clips in cornstarch paste and fry until set, remove and fry again when the oil temperature rises, fry until the surface is crispy, then remove and drain excess oil.

In the same pan, heat oil, sauté scallion pieces and garlic slices until fragrant.

Add the prepared ingredients and stir-fry briefly.

Add the eggplant clips, 1 tbsp white sugar, pour in the prepared sauce, stir-fry over high heat.

Add a little chicken bouillon, 1/2 tbsp water, thicken with a little cornstarch slurry, then remove from heat.

Delicious and savory, perfect with rice.