fish-flavored eggplant

Recipe Recommendations

• eggplant appropriate amount
• green pepper appropriate amount
• fungus appropriate amount
• meat appropriate amount
• starch appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• salt appropriate amount
• chicken essence appropriate amount
• white sugar appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• bean paste appropriate amount
• chopped pepper appropriate amount

• fish-flavored
• fried
• half an hour
• ordinary

Steps for fish-flavored eggplant

1

Select a long strip of eggplant and cut it into about five centimeters long sections, marinate the eggplant with salt to allow some water out, so that the eggplant will not absorb too much oil when frying. Heat the oil to 70% heat, squeeze out the excess water in the eggplant, and then coat it with the oil, as long as it becomes soft.

2

Fish sauce is the key to this dish. Add in order to the bowl: salt, cooking wine, light soy sauce, soy sauce (a little bit), chicken essence, vinegar, sugar (the ratio of vinegar to sugar is 1:1) sesame oil, starch, add a small amount of water to dissolve, set aside.

3

Add a small amount of oil, stir-fry the meat meat until done, saute the onions, ginger and garlic until fragrant, add a small amount of bean paste and chopped peppers and stir-fry over low heat, then add the eggplant and stir fry the fungus. Pour in the sauce and continue to fry.

4

Add green peppers and stir-fry a few times before serving the pan.

fish-flavored eggplant Make Tips

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