How to make fish-flavored eggplant cake
Overview
Fish-flavored eggplant cake is a traditional Han dish that belongs to Sichuan cuisine. The juice is thick and flavourful, bright red in color, salty, sweet, sour and spicy, and has a strong fish flavor.
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Ingredients
Steps
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Chop all the pickled peppers, pickled ginger, onions, and garlic.
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Cut the eggplant into loose-leaf slices, being careful not to cut the ends.
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Add minced pork, minced ginger, water starch, eggs and a little salt and mix well, then stuff it into the meat and pick it up.
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Add water starch to flour and eggs to make an egg paste, wrap it up and fry it in a pan until it is 9 times cooked, then pick it up.
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Heat the oil in a pan, add Sichuan peppercorns and watercress and stir-fry until fragrant. Throw in the chopped green onions, ginger, garlic, soaked sea peppers, etc. and stir-fry for a while. Add a little water and bring to a boil. Add sweet and sour, chicken essence, and water starch to thicken. Add the eggplant cakes to the pan and mix well. Take out of the pan and sprinkle with chopped green onions.
