If you like Chinese cuisine, I suggest you cook juicy pork with eggplant in hot sauce. Peking meat with eggplant and rice is a great option for lunch or dinner. The preparation of this dish does not take much time, but the result is able to surprise even sophisticated gourmets.
Take 4 bags of rice "Aquatica" and cook according to the instructions for 30 minutes. Meanwhile, we'll cook the meat.
Meat wash and dry well. Cut into thin strips and send to the marinade for 15 minutes.
To prepare the marinade, beat the egg with a small amount of vegetable oil, chili pepper, coriander and a pinch of salt.
Wash, dry and cut eggplant into thin enough halves. Well to put salt on them and give them a bit to stand up (thus leaves fact bitterness) ~5 minutes. Then rinse them well under running water and pan in starch.
Wash and dry the bell peppers. Clear the tail and seeds and cut into thin strips. Garlic peel and also thinly slice.
In a frying pan with heated vegetable oil fry the pieces of eggplant to an appetizing crust.
Then add pepper and fry for 3-5 minutes. Spread the finished vegetables in a bowl.
In the pan send pork. Fry until Golden brown over high heat, stirring constantly. Add garlic, soy sauce and sugar to the meat.
To the meat add the eggplant with pepper. Season with rice vinegar and pour 3 tbsp broth. Mix well and simmer for about 5 minutes. Meat's ready!By this time cooked rice, take out the bags, give the water to drain and spread on a dish.
Serve the meat hot with warm rice. To the rice I served the dip in a bowl of soy sauce mixed with rice vinegar to taste. You can sprinkle the dish with chopped green onions.