Hand-shredded eggplant with fish flavor
The characteristic of this dish is that the eggplant is not fried in oil and is only large in water, but it tastes very good and is delicious.
Recipe Recommendations
- long eggplant two
- green pepper a
- red pepper a
- onion a
- meat one or two
- Pi County bean paste appropriate amount
- ketchup appropriate amount
- oyster sauce appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
Steps for Hand-shredded eggplant with fish flavor
1
1 Peel the eggplant and cut it horizontally into two pieces and cut each piece vertically into slices about 1 cm thick. 2 Cut the green and red peppers and onions into small dices. 3 Add the meat paste to the chicken essence, cooking wine and salt and marinate for five minutes. 4 Open fire Note: Without putting oil in the pan, just put the chopped eggplant slices into the pan or not too high. Just heat both sides of the eggplant. Use chopsticks to turn it over and wait for the eggplant to be completely soft and put it on the plate. 5 This is very important. Be sure to tear the eggplant by hand into strips to help you taste it well. Ready for use. 6 Put the onion, ginger, garlic, bean paste, tomato sauce, vinegar, sugar, cooking wine, add the meat, diced vegetables, stir-fry until fragrant, add a little bit of salt, chicken essence, and pour on the prepared eggplant strips.2
If you think the eggplant is not enough, you can put the shredded eggplant into the pan and stir-fried sauce, stir fry everything twice before leaving the pan.Hand-shredded eggplant with fish flavor Make Tips
Since the Doubanjiang is very salty and the meat filling has also been salted, be sure to add little or no salt before serving, according to your taste.