Fish, pork and eggplant
By VicentaLakin
It's the most fragrance of the fish. It's the most fragrance of the meal
Recipe Recommendations
- Solanum purpurea two
- minced meat 80 grams
- bean paste One and a half teaspoons
- soy sauce One and a half teaspoons
- pickled pepper four
- cooking wine a teaspoon
- Jiang appropriate amount
- garlic three-petaled
- white sugar two teaspoons
- balsamic vinegar a teaspoon
- edible oil appropriate amount
- onion three
- cornflour a little
- fish-flavored
- burn
- half an hour
- ordinary
Steps for Fish, pork and eggplant
1
Prepare the food
2
The eggplant cutters were immersed with salt water for five minutes. Pull! Out
3
Dry the surface with clean kitchen paper or kitchen towels
4
Ginger, garlic, peppers, bean petals, cut off onions, prepare a small bowl for half a bowl of water, a tea spoon and half a day, two tea spoons of sugar, a tea spoon of vinegar
5
The proper amount of oil in the pot is burned to 70% of thermal eggplant
6
A little bottom oil in the pot, a little gravy to the color of a tea spoon. Wine
7
Add ginger, garlic, pepper, soy sauce
8
It smells good
9
We're gonna have to make the fried eggplant
10
Join the ready spices
11
The fire boiled for two minutes and spreaded onions
12
I'll turn it into a debt with a little bit of powder
13
Done
14
Tastes like a soft eggplant