- 150g eggplant
- 100g minced pork
- 1 egg
- 10ml cooking wine
- 10ml sesame oil
- minced ginger
- chicken powder
- Use tender eggplants. Usually, many stores sell old eggplant. Old eggplant has a tough feeling, so you need to avoid using it as ingredients.
- Eggplant is easy to be oxidized and turn dark. Full meat stuffing and steam immediately right after cutting the eggplant.
Choose long eggplant. Wash and clean. Cut into thick slices and then cut a small hole in the middle. Do not break the slices, the hole is for minced pork.
Put minced pork into a bowl, add cooking wine, minced ginger, salt, chicken powder, cornstarch, and a little water Stir evenly to make stuffing.
Beat eggs in another bowl and stir well.
Steam over high heat for 15 minutes.