Non-greasy version of fish-flavored eggplant

Recipe Recommendations

• eggplant One catty
• meat three or two
• shallots two
• pepper appropriate amount
• Pi County bean paste appropriate amount

• fish-flavored
• burn
• ten minutes
• simple

Steps for Non-greasy version of fish-flavored eggplant

1

Peel the eggplant and cut it into strips about 4 cm.

2

Sprinkle some salt on the cut eggplant and marinate it, not too much, just a little, so that the eggplant loses water.

3

Chop the meat filling, cut the shallots into small pieces, and set aside with the shallots, ginger and garlic.

4

Rinse the marinated eggplant with clear water (otherwise it will be very salty) Put a little oil in the pan and stir-fry the eggplant.

5

Remove the eggplant when it is soft and set aside.

6

Pour oil into the pan, add ginger and garlic, and stir-fry the meat filling.

7

Stir fry until the meat meat is broken, add the Pi County bean paste and stir fry to produce red oil.

8

Add the eggplant that has been stir-fried before and continue to stir fry. Add some sugar, chicken essence, and soy sauce to taste, then add water, cover and cook until the eggplant is soft and cooked.

9

Add shredded green peppers, stir fry and cut raw, sprinkle with chopped green onion, add water and starch to thicken, and remove from the pan.

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