Fried Eggplant with Ground Pork/Birae Eggplant ippān Kanniōkin Pick
Ingredients for 3 Serving:
10.5 oz Eggplant
3.5 oz Ground Pork
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
Seasoning:
2 Tbsp & 1 tsp Soy Sauce
1 Tbsp Vegetable Oil
1 Cup Water
PROECURE:
- Marinate ground port with 2 Tbsp soy sauce in a bowl for 10 minutes.
- Rinse eggplants, cut into halves and then strips
- Heat the wok with vegetable oil to stir fry garlic and ginger, then add the season ground pork and 1 tsp of soy sauce and stir fry it.
- Add eggplants and mix well. Pour 1 cup of water into work, stir the materials, covering the wok and let it stew over low heat for several minutes unit it is softened.
Note:
Tbsp: Tablespoon
tsp: Teaspoon
Kōbwebweien Iiōk in ñan tarring 3 armej:
10.5 oz Eggplant
3.5 oz Kanniōkin Piik
1 Tbsp Minced Kaalik
1 Tbsp Minced Jinja
Kare ko:
2 Tbsp & 1 tsp Joiu
1 Tbsp Kriij dān
1 lab Aebōj
Kilen iiok:
- Ilowaan juon bool, kāreik 2 Tbsp. joiu im iiōke ippān kanniōkin piik eo im joone iomwin 10 minit.
- Kwal eggplant ko, kajimettani im mwijti ñan jet mōttan ko raidit im aetok.
- Tile jitoob eo im lutōk 1 Tbsp in kiriij dan ilo wok eo, kobaikwaj kaalik ko im jinja ko im biraeiki mae iien eo ewalok nāmān. Kobaiki kanniōkin piik eo im 1 tsp in joiu nan iiōk eo im poktake ilo am biraeiki.
- Kobaiki eggplant ko im poktake. Lutōk 1 kab in aebōj ñan wok eo, poktake im kaliboboik wok eo im kōtlok an kōmat. Enjab kanooj kajoor kijeek eo mae iien epidodo eggplant ko.