Fish-flavored eggplant stew

Remove the stems from the eggplant, wash and cut into long strips.

Wash the white scallions and cut into pieces; soak the ginger, red pepper, and garlic and chop them into pieces and set aside.

Pork that is 30% fat and 70% lean is cut into cubes.

Pour a tablespoon of rapeseed oil into the hot pan, add the sliced eggplant strips when the oil is hot, turn off the heat and stir-fry evenly.

Fry until the eggplant strips are slightly golden.

Remove and place on a plate.

Leave a little oil in the pot, add pork cubes, and fry slowly over low heat until the oil in the meat cubes is slightly stir-fried.

Put the stir-fried pork cubes to one side of the pot, add Sichuan peppercorns, pepper, pickled red pepper, pickled ginger, garlic, and Pixian bean paste.

Stir out the red oil from the added seasonings.

Then add a spoonful of white wine and stir-fry over high heat until fragrant.

Pour in the fried eggplant strips.

Stir well again.

Add half a bowl of water, bring to a boil over high heat, and simmer over medium heat.

Fish flavor sauce: one spoon of sugar, two spoons of vinegar, one spoon of Haitian soy sauce, half a spoon of starch, two spoons of water.

When the water in the pot is dry, pour in the fish flavor sauce that has been blended in advance and stir-fry evenly.

Add scallions.

Add half a spoonful of chicken essence and MSG and stir-fry evenly.

Pour into the pot that has been cooked in advance.

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