fish-flavored eggplant
Fish-flavored eggplant should also be a famous dish in Sichuan cuisine. It is salty, spicy, delicious, and has a unique taste. Many people like to eat it. I didn't like making this dish very much before, and I was always afraid that the eggplant would absorb oil. Recently, I learned a good way to make the eggplant not absorb oil and share it with you. That is, marinate the eggplant with salt for half an hour first. The eggplant will come out of water. Pour away the water and then fry it, which will reduce the amount of oil absorption.
Recipe Recommendations
- eggplant appropriate amount
- meat appropriate amount
- starch appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- Pi County bean paste appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for fish-flavored eggplant
1
Eggplant, minced pork.
2
Wash the eggplant and cut it into strips, marinate it with salt for half an hour, and pour away the marinated water.
3
Chop the onions, ginger and garlic, and chop the bean paste. Mix soy sauce, sugar, and vinegar into the juice and set aside.
4
Put a little oil in the pan, heat the oil, add the eggplant, stir fry, soften and serve for later use.
5
Heat the pan to cool the oil, stir-fry the ginger and garlic until fragrant. Add in the meat filling and stir fry, and cut off.
6
Add chopped green onion. Pour in the chopped bean paste.
7
Stir fry until fragrant and pour in cooking wine. Add the eggplant and pour in the sauce.
8
Add water starch, add garlic.
9
Stir fry evenly and serve.