[Spicy eggplant onion rice] [Ingredients: 2 servings]
[Basic ingredients]
4~6 eggplants 400g
One onion
170g of minced pork
70 ml of soju (1 cup of soju)
1 green onion
a slice of red pepper
1 egg, a bit of chives
[Ingredients for seasoning]
four tablespoons of two tablespoons
a tablespoon of oyster sauce
2 tablespoons of red pepper powder
a teaspoon of pepper
1 tablespoon of minced garlic
2 tablespoons of sesame oil

It can be said that the core of stir-fried food depends on the order of stir-fry.
When you don't know anything about cooking, I think you'll have once experienced the result of the savory and chewy taste of fried rice when you fry it after hitting everything to make fried rice.
The reason is that they did not keep the order and term of stir-frying.
There is a temperature at which food ingredients are made delicious by heating. Among the ingredients, "protein" should be at least 120C, and "sugar" should be at least 175C. It refers to a case where food ingredients turn brown due to high temperatures and smell delicious.
It refers to all of these cases when the rice is pressed on the iron plate of fried rice and becomes delicious, brown when the meat is grilled, and when the sugar is boiled, it turns brown and produces various flavors and flavors that have never been seen before.
In order to bring out the peak of this taste, a temperature above the boiling point of moisture (100C) is required. Therefore, putting all the ingredients in the pan at once means that the ingredients lead to a temperature that becomes delicious and do not go up. This is because the temperature of the pan does not rise because it discharges a lot of moisture from the ingredients. Keeping this in mind, you have to blow away moisture while giving a term and stir-fry the ingredients one by one to complete the delicious dish.

Slice one green onion to make green onion oil.
Prepare about 400g of eggplant and cut it into small pieces. Since most of the ingredients of the eggplant are water, if you cut it too finely, it will be crushed by heat. It's good to adjust the size of your thumb nail by width x length.
Chop and prepare half an onion and one red pepper.

After heating the pan strongly, add onions and green onions and stir-fry them. It is covered with plenty of cooking oil so that the heat can reach the ingredients evenly.

When the onion becomes a little transparent, add red pepper and stir-fry it. Based on the onions, stir-fry until the onions turn brown and give off a delicious scent.

When the vegetables are properly stir-fried, push the vegetables to the edge of the pan and put the pork in the middle of the pan. Sprinkle about 70ml of soju with sweetened meat so that it can slightly blow away the smell of pork.

Sprinkle a teaspoon of pepper to effectively catch the pig smell and bury it with a strong scent.

Add 1 tablespoon of minced garlic and stir-fry it with pork and add more pungent deep taste to the dish.

If the color of the pork has disappeared and brown has occurred, push it to the edge of the pan as well and pour all the branches cut in the middle.

When the eggplant has been properly stir-fried and slightly softened, add 4 tablespoons of two tablespoons.

Since the two leaders have a spicy and salty taste, I will add only 1 tablespoon of oyster sauce.

Add 2 tablespoons of red pepper powder to give it a better spicy taste.

Add 2 tablespoons of sesame oil to add savory taste.

First, stir-fry it moderately over high heat, and when the moisture evaporates and becomes a little thick, lower the heat over medium heat, stir-fry it for about 2 more minutes, and finish.

On a rice bowl, I chopped egg yolk, egg white egg garnish, and chives and sprinkled them. (Strongly recommended)