Low-oil version of fish-flavored eggplant

By DaisyTromp

Low-oil version of fish-flavored eggplant
Eggplant has the effects of clearing heat and bleeding, swelling and relieving pain, and is a must-eat dish in summer! Fish-flavored eggplant-I don't see the fish, but I smell the aroma of fish. It is smooth and tender in the mouth and never gets tired of eating it.

Recipe Recommendations

  • eggplant art. 3
  • onion appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • lard appropriate amount

Steps for Low-oil version of fish-flavored eggplant

  • Make step 0
    1
    Wash the eggplant, cut off the head, cut it into thin slices, and soak it in water. Pat the garlic flat and chop, and cut the green onions into small pieces.
  • Make step 1
    2
    Heat the oil in the pan, add the eggplant and stir fry.
  • Make step 2
    3
    Add water and stir fry to reduce oil absorption.
  • Make step 3
    4
    Add 2 tablespoons of salt and continue to stir fry.
  • Make step 4
    5
    Pour in appropriate amount of water, cover the lid, and simmer until the eggplant is soft.
  • Make step 5
    6
    Push the eggplant to the side of the pan, add a little oil and saute the garlic until fragrant.
  • Make step 6
    7
    Saute the chives again.
  • Make step 7
    8
    Pour in appropriate amount of lard.
  • Make step 8
    9
    Add a little soy sauce to enhance the flavor before serving the pan.

    • Low-oil version of fish-flavored eggplant Make Tips

    The aroma of eggplant depends on the oil and soy sauce before being served, so be sure to use it.

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