Jinsha eggplant (less oil)

Overview

Recently, my parents-in-law brought a lot of home-grown vegetables. I saw that the eggplant was a little too big, because I don’t like eating too oily dishes. Then I thought it would be good to use a pan, so I tried 3 dishes and they were all OK. Not much oil was used.

Tags

• vegetarian dishes
• cooking wine
• eggplant
• light soy sauce
• oil
• salted duck egg yolk
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Peel the eggplant, cut into strips, soak in salt water

   

3. 3 Squeeze out the water from the eggplant strips soaked in salt water, marinate with appropriate amount of cooking wine and salt

   

4. 4 Add more oil to the pan than for stir-frying, add the eggplant strips and fry until soft. If the flavor of the eggplant strips is not enough, you can add some light soy sauce.

   

5. 5 After the eggplant is out of the pot, use the remaining oil in the pot to fry the salted egg yolk. Fry until it bubbles, then add the eggplant and stir evenly

   

6. 6 Remove from the pan.