Chinese Food
Third black
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Once I made three delicacies. The straw mocked that the color was black. I retorted that in my family, the straw was the first black (actually not black, but not white). Baby was the second black. The blackness of this dish was only the third. Therefore, this dish was not called three delicacies. It was called the third black.
Cooking ingredients
Cooking Steps
Step1:Three simple dishes. Light up.
Step2:Cut potatoes into hobs, eggplant into hobs, and cowpeas into corners.
Step3:Sliced pork and garlic.
Step4:Heat the oil in a hot pot. Put in the pork and stir fry. Stir until the oil comes out. The meat turns yellow.
Step5:Put in the potato and stir fry it. There is more oil in the pot at this time. The potato is equal to frying. Make the potato very noodle. Add half garlic and stir fry.
Step6:Fry the potatoes until they are slightly translucent. Put in cowpea nuts. Stir fry them for a few times. Stir in the water vapor. Season. Two spoons of sweet sauce. Half of the old sauce. One spoonful of oyster sauce. One spoonful of raw sauce. A little salt. One spoonful of tomato sauce. Four pieces of rock sugar. Stir fry evenly.
Step7:Stir fry the sauce slightly to make it fragrant and scorching. Put in half a bowl of clear water. Don't use too much water, or it will become a stew. Spread eggplant on the top of the dish. Don't turn it over. It's like a quilt (eggplant is too absorbent. It's steamed when it's on top). Cover the pot. Heat for five minutes, then open the lid.
Step8:Look at the soup in the pot. The eggplant is basically steamed. If the soup is heated for a while, add the other half of garlic. A few drops of sesame oil. Stir evenly. Stir for a few times. Turn off the heat. Cover the pot for five or three minutes. (forgot to take photos. Photos ignored
Step9:Perfect with rice. Absolutely.
Cooking tips:Bingtang is very important. It makes the taste mellow. There are skills in making delicious dishes.
