Spaghetti with diced eggplant

Introduction

A simple but sincere noodle dish!

Ingredients

Eggplant: 1, Carrot: 1, Bell Pepper: 1, Salt: 3g, Chicken Seasoning: 1 tsp, Sugar: 5g, Soy Sauce: 1 tsp, Ginger: 1 piece, Garlic: 4 cloves, Bean Paste: 1 tsp, Aged Vinegar: 2 tbsp.

Steps

Step 1: Prepare Diced ginger Diced carrots Diced bell peppers Diced scallions Diced garlic Diced pork foreleg meat

Step 2: Dice the eggplant and soak it in water.

Step 3: Heat a frying pan and stir-fry the diced carrots.

Step 4: Stir fry carrots with red oil, then add bell peppers.

Step 5: Stir fry the peppers and set aside.

Step 6: Heat the oil in the wok and stir-fry the diced meat.

Step 7: Stir fry diced meat, add ginger slices and stir fry.

Step 8: Add a spoonful of cooking wine

Step 9: Stir in a spoonful of bean paste and stir-fry to bring out the red oil.

Step 10: Add a spoonful of sugar

Step 11: Add soy sauce.

Step 12: Stir fry the sauce well, then add the diced eggplant.

Step 13: Stir fry the diced eggplant, then pour in a little soy sauce.

Step 14: Add half a bowl of water.

Step 15: Sprinkle salt. Season to taste.

Step 16: Cover the pot and simmer on medium heat for 10 minutes.

Step 17: Uncover the pot and sprinkle with chicken powder.

Step 18: Return the carrots and bell peppers to the pot.

Step 19: Stir-fry well and add minced garlic.

Step 20: Stir fry the garlic aroma, pour in a little water starch and thicken the gravy.

Step 21: Cook the vinegar along the side of the pan.

Step 22: Sprinkle chopped green onion and turn off the heat.

Step 23: Cook the noodles. Strain into a bowl.

Step 24: Serve with eggplant marinade ✅ Done ✅

Tips.

Cut the eggplant and soak it in water to prevent oxidation.

Add less water to the eggplant, add salt in advance and use the water to braise the eggplant.