Stewed eggplant with grass carp
Ingredients: chicken essence,salt,eggplant,grass carp,white sugar,balsamic vinegar,soy sauce,green onion,soy sauce,oyster sauce,qingshui,dry starch,dried red pepper,pepper powder,garlic cloves,ginger powder
Recipe Recommendations
- grass carp appropriate amount
- eggplant appropriate amount
- qingshui appropriate amount
- dry starch appropriate amount
- green onion appropriate amount
- garlic cloves appropriate amount
- dried red pepper appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- pepper powder appropriate amount
- ginger powder appropriate amount
- white sugar appropriate amount
- balsamic vinegar appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Stewed eggplant with grass carp
1
Cut the eggplant into hob pieces.
2
Clean up the grass carp and cut it into sections.
3
Wrap the eggplant with a layer of dry starch.
4
Add appropriate amount of vegetable oil to the pan, more than usual, add in the eggplant and fry until golden brown.
5
Continue to heat the pan, add a little more oil, add in the grass carp, fry on both sides and serve out golden.
6
Take a small bowl, add appropriate amount of soy sauce, oyster sauce, soy sauce, pepper powder, ginger powder, white sugar, balsamic vinegar, salt, chicken essence, and water to make a sauce.
7
Heat the pan, add chopped green onion, garlic cloves, and dry red peppers and saute until fragrant.
8
Add in the grass carp and eggplant.
9
Add in the juice and bring to a boil.