Fish-flavored minced pork and eggplant

Overview

My favorite is the Yuxiang series of dishes. This kind of complex flavor dish is the best to go with rice and can eat up a lot of rice every time!

Prepare ingredients
Cut the eggplant into hob pieces and soak in light salt water for five minutes and take them out
Use clean kitchen paper or kitchen towel to absorb any surface moisture
Chop ginger, garlic, pickled peppers, bean paste, and chop green onions. Prepare a small bowl and pour half a bowl of water. Add one and a half teaspoons of dark soy sauce, two teaspoons of white sugar, and one teaspoon of balsamic vinegar. Mix well and set aside
Pour an appropriate amount of oil into the pot and heat it until it is 70% hot. Fry the eggplant until soft, remove and control the oil and set aside
Leave a little oil in the pot and fry the minced meat until it changes color. Add a teaspoon of cooking wine
Add minced ginger, minced garlic, pickled pepper, bean paste
Stir-fry until fragrant
Pour in the fried eggplant and stir-fry
Add prepared seasonings
Bring to a boil over high heat and cook for two minutes. Sprinkle with chopped green onion
Mix a little cornstarch into water, then mix it up and it's ready to serve
Finished product
The delicious complex flavor of soft and glutinous eggplant is simply the best companion to rice!