- Large eggplant - 1 piece
- Pork - 150 Grams
- Egg - 1 piece
- Chile pepper - 2 pieces
- Garlic - 3 Teeth
- Sugar - 2 Art. spoons
- Vegetable oil - 3 items. spoons
- Starch - 1 st. a spoon
- Cilantro, green onions, salt, black pepper - - To taste
We cut our eggplant into longitudinal slices about 5 cm long, as shown in the photo. VERY IMPORTANT - the sliced eggplant is soaked in ordinary cold water for 10 minutes. Thanks to this eggplant will not absorb the oil when frying. While the eggplant is soaked, finely chop the green onions and cilantro. Using a blender, make minced meat out of pork. You can, of course, immediately buy minced meat from the store - but I do not trust them. We add a single egg, minced vegetable oil, salt and pepper. If possible, sprinkle a little rice wine. We leave forcemeat for 10-15 minutes. We take our eggplant from the water. Now they need to roll in the starch and quickly fry on a very fast fire in a lot of boiling oil. Fry until a beautiful golden crust is formed, after which we remove it from the fire and throw it into a sieve to make excess glass oil. In the same frying pan on a large fire fry the minced pork. During the frying, add minced chili pepper and garlic to mince. You can also pour a little soy sauce, rice wine and sprinkle sugar - but this is already optional. When the oil is boiled, we throw fried eggplants in the same frying pan, sprinkle with herbs, fry for about 30 seconds and immediately serve it. Eggplants in Beijing ready!
Servings: 3-4