Minced Pork Eggplant Hot Pot

Name: Minced Pork Eggplant Hot Pot
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 4 servings
Ingredients: eggplants; scallions; garlic; ground meat; Lao Gan Ma; sugar; light soy sauce; dark soy sauce; cooking wine; oil; rice

March 17, 2025 10 Minutes Easy

Nutritional Information

650 kcal

Calories

30g

Protein

45g

Carbohydrates

35g

Fat

Recipe Hot Dishes

This savory Eggplant with Ground Meat recipe is a must-try for lovers of rich, umami-packed dishes! Tender eggplant strips are marinated to remove bitterness, then stir-fried with aromatic garlic, scallions, and juicy ground meat for a hearty base. The magic happens with a blend of light and dark soy sauce, a kick of Lao Gan Ma for spice, and a hint of sugar to balance the flavors. Simmered in a clay pot, the dish absorbs all the delicious juices, resulting in melt-in-your-mouth eggplant and perfectly seasoned meat. Serve it over steamed rice for a comforting meal that’s bursting with depth and texture. Quick, flavorful, and utterly satisfying—this recipe brings restaurant-quality taste to your home kitchen!

Ingredients

Main Ingredients

eggplants

eggplants [500g]
ground meat

ground meat [200g]

Secondary Ingredients

Sauce and Seasonings

Lao Gan Ma

Lao Gan Ma [1 tbsp]
sugar

sugar [1 tsp]
light soy sauce

light soy sauce [2 tbsp]
dark soy sauce

dark soy sauce [0.5 tbsp]
cooking wine

cooking wine [1 tbsp]
oil

oil [2 tbsp]

Instructions

0% Complete

Step 1

Wash the eggplants clean, remove the heads and stems, and cut them into long strips about the thickness of a finger.

Step 2

Sprinkle some salt on top and marinate for 20 minutes to remove excess water from the eggplants.

Step 3

Heat a wok, add oil, and stir-fry the chopped scallions and garlic until fragrant, then add the ground meat and continue to stir-fry.

Step 4

When the color of the ground meat turns white, add 1 tablespoon of cooking wine and continue to stir-fry to remove the meat smell.

Step 5

Squeeze out excess water from the marinated eggplants and add them to the wok for stir-frying.

Step 6

When the eggplants are soft, add 2 tablespoons of light soy sauce and half a tablespoon of dark soy sauce, and stir-fry evenly.

Step 7

Add the previously stir-fried ground meat, 1 tablespoon of Lao Gan Ma, 1 small tablespoon of sugar, and a little water, and stir-fry evenly.

Step 8

Then transfer to a clay pot, add a little water, cover with a lid, and simmer over low heat for 5 minutes.

Step 9

Before serving, sprinkle some chopped scallions on top and serve with a bowl of steamed white rice.

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