Hunan Glass Skin Eggplant
About This Recipe
Xianghu eggplant is a classic traditional Hunan dish and a representative work of Hunan cuisine. Polichos are sour, spicy and fragrant, and are finely processed. They are famous for stewing, boiling, steaming and frying. Bōli Qiézi is popular with local families and restaurants.
Ingredients List
- 3 eggplants
- 100g minced pork
- Appropriate amount of cooking oil
- Appropriate amount of salt
- 1 tablespoon soy sauce
- Onions, ginger and garlic in moderation
- 1 spoon cooking wine
Cooking Steps
- 1. Heat oil in a pot and sauté minced garlic and chili until fragrant
>3. Add eggplant, minced pork, onions, ginger and garlic and stir-fry until cooked - 4. Add chopped chili pepper and soy sauce, stir-fry quickly over high heat
- 5. Pour in the cooking wine, turn on high heat to remove the fishy smell and collect the juice.
- 6. Remove from the pot and plate
Cultural Tips
Hunan cuisine is one of the eight major cuisines in China and is famous for its hot and sour taste. Hunan cuisine pays attention to the freshness of ingredients and fine knife skills. Chili fish head, Mapo tofu, braised pork, etc. are all classic representatives of Hunan cuisine. Hunan Tiger Eggplant is a household name in Hunan. It is a must-have dish for festivals and family gatherings and is the epitome of Hunan cuisine culture.
Ingredients
- 3 eggplants
- Minced pork 100g
- Appropriate amount of cooking oil
- Salt as appropriate
- 1 tablespoon soy sauce
- Onion, ginger and garlic appropriate amount
- Cooking wine 1 spoon
Instructions
- 1. Heat oil in a pot and sauté minced garlic and chili until fragrant