Fish-flavored eggplant is a famous dish of Sichuan cuisine among the eight major cuisines in my country. The main ingredient is eggplant and is processed and fired with various auxiliary materials. There are many different recipes, which are delicious and nutritious.
My recipe is not very authentic, a less oily version of fish-flavored eggplant.
Because it has not been fried, the eggplant no longer looks so greasy. It is sour and spicy, super appetizing, and goes with rice!
fish-flavored eggplant
Recipe Recommendations
- eggplant two
- green pepper one
- Pi County bean paste a spoonful
- soy sauce a little
- vinegar a little
- salt a little
- sugar a little
- hot and sour
- fried
- half an hour
- simple
Steps for fish-flavored eggplant
1
Peel the eggplant, cut it into strips, add salt, and marinate for a while.
2
Minced onions, ginger and garlic for later use, cut green peppers into large pieces, mix soy sauce, vinegar, sugar, etc. into juice, set aside first. Add some of the green onions, ginger and minced garlic into the sauce.
3
Half an hour after the eggplant is marinated, obvious water is sucked out and the eggplant is dried.
4
Pour the oil into the pan, heat it, add the Pi County bean paste, stir-fry to get the red oil, add the onion, ginger, and minced garlic and stir-fry to get the aroma.
5
Pour in the eggplant.
6
Add the mixed juice.
7
Pour in the green peppers.
8
Stir fry until the soup thickens.fish-flavored eggplant Make Tips
1. The eggplant has not gone through the frying process. It is pickled with salt to suck out the water and remove the astringent taste. 2. Saute part of the chopped green onion and ginger in the pan, and add part to the sauce.