Fish-flavored eggplant

Overview

I have always wanted to make fish-flavored eggplant, but I didn’t have Pixian Doubanjiang at home, so I kept delaying it. I picked up a bottle at the supermarket last time, so today I used my own eggplant to make this side dish. . .

Ingredients

Clear water Appropriate amount
Cooking wine Appropriate amount
Eggplant Appropriate amount
Garlic Appropriate amount
Light soy sauce Appropriate amount
Oil Appropriate amount
Old soy sauce Appropriate amount

Onions Appropriate amount
Pixian Doubanjiang Appropriate amount
Vinegar Appropriate amount
Water starch Appropriate amount
White sugar Appropriate amount
ginger Appropriate amount
salt Appropriate amount

Steps

Material diagram
Wash the eggplant and cut it into strips, cut the onion, ginger and garlic separately
Heat the oil in a pan and fry the eggplant thoroughly; remove and drain the oil
Except for water starch, Pixian bean paste and oil, mix the above ingredients into fish flavored sauce
Put a little oil in the pot, add Pixian bean paste and stir-fry the red oil
Add scallions, white ginger, half of the minced garlic and saute until fragrant
Pour in the eggplant and turn twice
Pour in the fish sauce and bring to a boil
Add a little water starch to thicken the gravy
Finally, sprinkle in the chopped green onion and the other half of the minced garlic

Overview

Tags

Ingredients

Steps