Fish-flavored shredded eggplant

Overview

Eggplant is rich in nutrients. Steamed eggplant does not absorb oil and is healthier. It goes better with rice when eaten cold...

Tags

• hot dishes
• home cooking
• balsamic vinegar
• edible oil
• eggplant
• garlic
• light soy sauce
• onions
• pixian doubanjiang
• starch
• sugar
• ginger juice
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Wash the eggplant and cut it in half, put it into a steamer and steam it over high heat for about ten minutes

   

3. 3 Chop green onions, slice garlic, squeeze out ginger juice, and set aside 1 teaspoon of Pixian bean paste

   

4. 4 In a small bowl, add half a teaspoon of light soy sauce, 1 teaspoon of balsamic vinegar, 1 teaspoon of sugar, 1 teaspoon of ginger juice, and 1 teaspoon of starch to make a fish flavored sauce

   

5. 5 Let the eggplant cool, squeeze out excess water, tear into strips and serve on a plate

   

6. 6 Pour oil into the pot, heat it, sauté onions and garlic

   

7. 7 Add sesame oil and Pixian bean paste and stir-fry evenly

   

8. 8 Then pour in the prepared fish sauce and stir-fry evenly. When the soup thickens over medium-low heat, pour it over the eggplant and sprinkle with chopped green onion.

   

9. 9 Finished product pictures

   

10. 10 Finished product pictures

    

11. 11 Finished product pictures