Eggplant casserole with fish flavor

Recipe Recommendations

• eggplant 3 pieces
• minced meat appropriate amount
• carrots appropriate amount
• black fungus a little
• onion appropriate amount
• ginger a little
• garlic appropriate amount
• cooking wine 1 scoop
• soy sauce 1 scoop
• soy sauce 1 teaspoon
• sugar appropriate amount
• bean paste appropriate amount
• pepper appropriate amount
• sesame oil appropriate amount
• vegetable oil 50 grams
• starch appropriate amount

• fish-flavored
• pot
• ten minutes
• ordinary

Steps for Eggplant casserole with fish flavor

1

Prepared materials.

2

Wash the eggplant, peel the skin and cut into strips. Peel the carrot and shred it, soak the black fungus, wash it and shred it. Cut the ginger into minced powder. Cut the garlic into mud. Cut the green onions into chopped green onions. Mix salt, pepper, cooking wine and starch in the meat filling and marinate for 15 minutes.

3

Pour the oil into the pan, add the eggplant strips at 50% oil temperature, stir-fry over medium heat until the eggplant turns golden yellow, use a spoon to press the oil and remove.

4

Leave the bottom oil in the pan and saute the chives, ginger and garlic.

5

Add the bean paste and meat paste and stir fry a few times.

6

Add carrot and black fungus and stir-fry, then add the eggplant strips.

7

Add soy sauce, soy sauce, salt, sugar, chicken essence, thicken, and pour in sesame oil.

8

Place the casserole on the stove and heat it, add the eggplant, pour in the spicy oil, cover with low heat and simmer for 5 minutes.

9

Sprinkle in chopped green onion while hot.

Eggplant casserole with fish flavor Make Tips

Recipe Categories