Fish-flavored eggplant
Overview
This dish is delicious, soft and fragrant, salty and delicious, and very nutritious. It is also a great feature when eating with rice. When eaten with rice, it will leave a fragrant aroma on your lips and teeth.
Tags
Ingredients
Steps
-
Prepare ingredients. Three long eggplants, appropriate amount of pork stuffing, appropriate amount of garlic, and appropriate amount of small red pepper. Seasonings: 1 tablespoon of bean paste, 1 teaspoon of salt, 2 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of light soy sauce, 1 teaspoon of chicken essence, appropriate amount of sesame oil, and appropriate amount of corn starch.
-
Cut the eggplant into strips about seven or eight centimeters, mince the garlic, cut the red pepper into sections, and mince the bean paste and set aside.
-
Sprinkle a little salt into the eggplant strips and mix well. Let marinate for about 10 minutes.
-
After the eggplants are marinated, remove excess water from the basin. Then sprinkle an appropriate amount of dry cornstarch and mix well and set aside.
-
Take a clean small bowl, then add cornstarch, sugar, chicken essence, light soy sauce, and vinegar in order, then pour in half a bowl of water to make a bowl of juice and set aside.
-
Add an appropriate amount of oil to the pot. When the oil is hot, put the eggplant strips into the pot one by one and fry until the surface is slightly yellow, then set aside.
-
Change to another pot, add a little base oil to the pot, then pour the meat filling into the pot and stir-fry.
-
Stir-fry until the meat turns white and mature, add bean paste and red pepper and stir-fry evenly.
-
Add minced garlic and stir-fry until fragrant.
-
Add the eggplant strips to the pot and stir-fry.
-
Pour the juice from the bowl into the pot, bring to a boil over high heat and stir-fry evenly. Then turn off the heat and pour a little sesame oil on it and serve it on a plate.
