Fried Eggplant with Mao ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

Peel the garlic, remove the core and chop it.
Finely chop the green onions.
For the eggplant, drop the calyx, make a cut in the lenticel, cut it into small pieces, line it up with the lenticel down, and sprinkle with salt.
Leave it for 2-3 minutes and wipe off the water on the surface.

Put salad oil in a frying pan to a height of about 1 cm from the bottom of the pan and heat.
When the oil is warm, add 1 and fry on medium heat.
When it's cooked, put it in a vat and drain the oil.
When it turns golden brown, drain the oil.

Put minced pork in the frying pan of 2 and fry until browned.
Add chopped garlic and fry lightly, then add doubanjiang and fry.
Then add Tianmian sauce and fry without burning.

3に（A）を加え沸騰させ、（B）を加える。

4に2と長ネギを加え混ぜ合わせ、沸騰すれば水溶き片栗粉を加えて手早く混ぜ、仕上げに酢を加える。

器に盛り、ラー油をかけ、小ネギを散らす。