Fish-flavored eggplant

Cut the round eggplant into strips, wash with water, add a little salt and marinate for a few minutes

Cut red and green peppers into diamond-shaped pieces, mince onions and garlic

Prepare a small bowl, add two spoons of light soy sauce, one spoon of vinegar, one spoon of oyster sauce, one spoon of sugar, add an appropriate amount of starch, an appropriate amount of sesame oil, and an appropriate amount of water to blend into gravy (because of the saltiness of bean paste and light soy sauce, there is no need to add any more salt)

Heat the pot, add an appropriate amount of oil, remove the water from the pickled eggplants, and fry them in the pot

When the eggplant becomes soft, drain the oil and remove from the pan

Pour out all the oil in the pot without leaving any bottom oil. If there is enough oil left in the pot, add the bean paste, green onions and garlic and stir-fry

Add the chili and stir-fry for a while, then pour in the eggplant, then pour in the gravy, and let the sauce reduce over high heat

Plate

Finished product

Bright color

Overview

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Ingredients

Steps