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Before you jump to Stir pork belly with Steam eggplant recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
Everybody knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper level of exercise. Unfortunately, we do not always have the time or the energy that this type of lifestyle demands. When our work day is done, most people do not prefer to go to the gym. We want a yummy, greasy burger, not an equally tasty salad (unless we’re vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super difficult. With practice you can get all of the nutrients and the exercise that you need. Here are some very simple ways to get healthy.
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We hope you got insight from reading it, now let’s go back to stir pork belly with steam eggplant recipe. To cook stir pork belly with steam eggplant you only need 10 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Stir pork belly with Steam eggplant:
- Prepare of Oyster sauce.
- Provide of Rice wine.
- You need of Sweet soy sauce.
- Prepare of Dry chili.
- Provide of Ginger.
- Prepare of Garlic.
- Get of Red onion.
- You need of Onion leaf (for garnish).
- You need of Eggplant.
- You need of Pork belly slice small.
Steps to make Stir pork belly with Steam eggplant:
- Prep all ingredients as below. I steam the eggplant ahead and put aside.
- Heat your wok and fry onion garlic ginger and some dry chili(for the fragrance) until golden brown and add in pork belly also rice wine..
- Stir well and add in sweet soy sauce and stir well. Then add in the rest of dry chili and leave it for about 10minute low heat..
- Add some water then keep check the gravy to get update with the taste,added your sauces if u need more😁 leave it again for 10m.then finally add in eggplant.stir mixed well and it is done.make sure the pork belly are cooked well..
Stir well and add in sweet soy sauce and stir well. Return the pork, eggplant and onion to the wok and stir to coat with sauce. If the sauce is too thin, combine the extra cornflour with a little water and stir into the wok until the sauce is thickened, silky and sticking well to the other ingredients. Remove to a serving plate and serve with plenty of steamed rice. Place the eggplants, cut side up in a solid steam tray.
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