Fish-flavored eggplant, this classic dish that is too familiar. I only know that although it is called Yuxiang, there are no fish in it. I once asked many people why they don't have fish flavor. As a result, no one answered me.
There are countless practices online, some complex and some perfunctory. Let's have my own version today. Personally, I think the method is relatively easy to learn.
fish-flavored eggplant
Recipe Recommendations
- eggplant appropriate amount
- garlic appropriate amount
- Zanthoxylum japonica appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- medium spice
- sauce
- ten minutes
- simple
Steps for fish-flavored eggplant
1
Ingredients: Eggplant, onion, garlic, finger, pepper seasoning: oyster sauce, soy sauce, chicken essence powder
2
Cut the pepper into the ground, mix the seasonings and set aside.
3
Put the oil in the pan and heat it up.
4
Add in the eggplant and fry until golden brown, remove and drain the oil.
5
Leave the base oil in the pan and stir-fry the onions and garlic together. Add the chopped pepper and stir-fry.
6
Wait until the fragrance comes out.
7
Add the mixed seasoning, add appropriate amount of water, pour into the pan and push evenly.
8
Add the eggplant together and bring to a boil.
9
Reduce the heat and wait for the eggplant to be thoroughly cooked.
10
Add a little celery.
11
Stir fry and serve.
12
Finished product picture @@ fish-flavored eggplant.