Fish Tomato Box

Overview

I used to like to use lotus roots to make lotus root boxes when I was in my hometown. Now when I go to the north, I find that people here like to use eggplants to make eggplant boxes. Today I also learned how to make eggplant boxes from northerners, but I made two flavors, one original, which northerners love to eat; and one fish-flavored, which southerners love to eat, and it goes well with rice. When I went back to my hometown during the Spring Festival last year, I made this fish-flavored eggplant box dish. The children at home liked it very much. The younger ones can't eat spicy food, so they just eat the original flavor. The older ones all like to eat the fish-flavored version. It's great for both sizes!

Tags

• hot dishes
• chicken essence
• chives
• cooking wine
• edible oil
• egg
• eggplant
• flour
• onions
• pepper noodles
• pixian douban
• pork
• rapeseed oil
• red potato starch
• ginger
• peppercorns
• salt

Ingredients

Steps

1. 1 Choose pork that is 30% fat and 70% lean, add two or three slices of ginger and chop it with a knife.

   

2. 2 Add two spoons of salt, half a spoon of pepper noodles, half a spoon of Sichuan peppercorns, two spoons of cooking wine, half a spoon of chicken essence, and one egg and stir evenly.

   

3. 3 Add half an onion chopped in advance and three chopped chives and mix well again.

   

4. 4 Adjust the batter: flour, red potato starch (3:7), one egg, and one spoonful of water. Stir evenly in one direction and let it rise for about 10 minutes.

   

5. 5 Wash the eggplants, remove both ends, and cut them diagonally with a razor blade, that is, not cutting through the middle.

   

6. 6 Stuff the mixed minced meat into the eggplant.

   

7. 7 Evenly coat the eggplant stuffed with minced meat in a thin layer of batter.

   

8. 8 Add two tablespoons of cooking oil to the hot pan, turn off the heat to medium and when the oil is 70% hot, add the eggplant box.

   

9. 9 When one side is fried until golden, use chopsticks to flip and fry until the other side is golden.

   

10. 10 After frying, put it on a plate. This is the original eggplant box, crispy on the outside and tender on the inside. Eat it while hot.

    

11. 11 Pick, wash and chop the onions, soak the red pepper, ginger and garlic and chop them into pieces and set aside.

    

12. 12 Fish sauce: one spoon of sugar, two spoons of vinegar, half a spoon of soy sauce, half a spoon of chicken essence, half a spoon of starch, and a spoon of water.

    

13. 13 Pour rapeseed oil into a hot pan, turn down the heat, add Sichuan peppercorns, pickled red peppers, pickled ginger, minced garlic, and half a spoonful of Pixian bean paste and stir-fry until red oil is produced.

    

14. 14 Turn on medium heat, add half a bowl of water and bring to a boil until fragrant.

    

15. 15 Pour in the sauce prepared in advance and stir evenly.

    

16. 16 Add chopped green onions and stir evenly.

    

17. 17 Turn off the heat and pour the fried fish sauce onto the eggplant box that has been placed in advance.