Fish-flavored flavor is the unique flavor of our Sichuan cuisine and one of the main traditional flavors of Sichuan cuisine. The cooked vegetables have a fish aroma, but their flavor does not come from "fish", but is made by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique Sichuan folk method of cooking fish and seasoning, and has now been widely used in Sichuan-style cooked dishes. Later, this type has been continuously improved and innovated by Sichuan chefs and developed into one of the classic Sichuan flavors., and has derived many special dishes with local flavors, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant, etc. Fish-flavored dishes have conquered people from all over the country with their unique taste and are popular across the country.
The fish-flavored type has the characteristics of salty, fresh, sweet, sour and slightly spicy taste, rich aroma of ginger, onion and garlic, red and bright color, sweet and sour taste.
Fish-flavored minced pork and eggplant
Recipe Recommendations
- long eggplant 500 grams
- Jiang appropriate amount
- garlic appropriate amount
- pickled chili appropriate amount
- pickled ginger appropriate amount
- Pi County bean paste appropriate amount
- pepper appropriate amount
- salt a little
- soy sauce 1 scoop
- sugar appropriate amount
- vinegar appropriate amount
- minced meat (炒好的)100 grams
- MSG a little
- cooking wine appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for Fish-flavored minced pork and eggplant
1
Prepare the main ingredients: stir-fried minced meat (some left over from the previous preparation), garlic, pickled pepper with ginger, and pickled ginger Pi County bean paste.
2
Cut separately.
3
Rinse two pieces of eggplant for later use.
4
Cut the hob pieces and immediately soak them in light salt water to prevent oxidation and blackening of the eggplant.
5
Add oil in the pan, and stir-fry the Pi County bean paste when it is 50% hot to produce red oil.
6
Pour the ingredients in Figure 2 into the pan and stir-fry until fragrant.
7
Add a little salt and pepper, add a spoonful of light soy sauce, and finally pour in the cooking wine and stir well.
8
Pour in the eggplant and stir-fry for a few minutes.
9
Pour in the minced meat and stir well.
10
Finally, add appropriate amount of sugar and vinegar and stir well.
11
Add some MSG and take off the pan.Fish-flavored minced pork and eggplant Make Tips
1. When the eggplant is fried, it is taken out of the water and placed directly in the wok. This way, it contains a certain amount of water, greatly shortens the cooking time, and does not eat as much oil as the usual dry eggplant is poured in. (I hope I will be of some help to you from several experiments.) 2. When making this dish, be sure to pay attention to the salinity, because Pi County bean paste is salty to begin with. If it tastes right, you can use it without salt.