Eggplant casserole with fish flavor
This dish should belong to the Sichuan cuisine, which is also my favorite cuisine. Unfortunately, my stomach is not very good and I dare not eat spicy food. It is really tormenting. As soon as this dish came out of the pot, it filled the room with fragrance. It was really appetizing, but I only tasted it once with my disappointing stomach. Aftertaste ~~~ Aftertaste ~~~ Aftertaste again ~~~
Recipe Recommendations
- eggplant appropriate amount
- pork stuffing appropriate amount
- carrots appropriate amount
- green pepper appropriate amount
- garlic slices appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- starch appropriate amount
- broth Or appropriate amount of water
- chicken essence appropriate amount
- aniseed appropriate amount
- fish-flavored
- stewed
- half an hour
- ordinary
Steps for Eggplant casserole with fish flavor
1
Heat the oil in a hot pot and add the chopped eggplant, fry the eggplant over low heat to soft, and add the carrots to fry slightly when the eggplant is almost fried. (Don't put too much oil, but more oil than when cooking. Make sure the heat is low and don't fry the eggplant. It's not that I can't bear to put in more oil. Eggplant absorbs oil very much. Being too greasy is not good for the body. You can't ignore health just because it tastes delicious.)
2
Remove the fried eggplant and carrots for later use.
3
Leave the oil at the bottom of the pan, add chopped green onions, ginger, and aniseed to fry.
4
Add the meat filling and stir fry until white.
5
Add the Pi County spicy bean paste and meat filling and stir fry well.
6
Pour in the fried eggplant and carrots and stir-fry for a while.
7
Pour the stir-fried eggplant and meat paste into the porcelain pot, add the sauce prepared in advance, add appropriate amount of stock or water, bring to a boil over high heat, and turn to low heat to simmer for 15 to 20 minutes.
8
When the soup is almost exhausted, add green pepper strips and stir-fry well.
9
Finally, add chicken essence and garlic slices with a small amount of water starch to thicken and remove from the pan.