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We hope you got insight from reading it, now let’s go back to my family's mapo eggplant recipe. To make my family's mapo eggplant you only need 16 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make My family's Mapo Eggplant:
- Take 4 Eggplant (slim Japanese type)
- Prepare 200 grams Ground pork
- Take 2 tbsp Oil
- Use 1 medium-sized thick stalk Japanese leek (the white part)
- You need 1 clove Garlic
- Take 1 piece Ginger
- Use 3 tsp Doubanjiang
- Use 1 tbsp Tianmianjiang (Chinese sweet bean paste)
- Take 2 tsp ☆Oyster sauce
- Prepare 1 tbsp ☆Soy sauce
- Take 1 tbsp ☆Sugar
- Prepare 1 tsp ☆Chicken soup stock granules
- You need 1 tbsp ☆Sake
- You need 150 ml ☆water
- Use 1 tbsp Katakuriko (dissolved in 2 tablespoons water)
- Prepare 1 to 2 teaspoons Sesame oil
Steps to make My family's Mapo Eggplant:
- Remove the stems from the eggplants, and cut into large easy-to-eat pieces. Finely chop the Japanese leeks, carrots, and ginger. Mix together the ☆ seasoning ingredients.
- Quickly fry the eggplants in 360°F/180°C oil.
- Heat up 2 tablespoons of oil in a pan, and saute the Japanese leeks, garlic, and ginger. Add the ground meat once it's aromatic, and saute until the meat has completely cooked through.
- Add the Doubanjiang spicy bean paste to step 3, and saute some more. Thoroughly drain the oil from the eggplants at step 2, and mix into the pan.
- Add the mixed ☆ flavoring to Step 4, and lightly boil. Thicken with katakuriko, add sesame oil for fragrance, and it is done ♪
- I doubled the amount of meat, added green peppers, and turned it into Mapo Eggplant over rice. Guys will love this hearty dish and will gobble it all up.
- Extra Box
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