Fish-flavored eggplant

Overview

I've never been able to cook the eggplant into a thick soup. I don't like frying the eggplant in oil. In this way, the nutrition of the eggplant will be destroyed and there will be no nutrition. I’ll try it again next time I have a chance...

Tags

• hot dishes
• chicken essence
• cornstarch
• doubanjiang
• eggplant
• fuel consumption
• garlic
• light soy sauce
• rice vinegar
• rock sugar
• ginger
• salt

Ingredients

Steps

1. 1 Soak the eggplant in cold water in advance and cut it into long strips; mix oil, salt, rice vinegar, light soy sauce, and rock sugar into a sauce and set aside; cut the ginger and garlic into strips and set aside;

   

2. 2 Heat the pan with cold oil. Add twice as much oil as usual for cooking. After the oil is hot, stir-fry the chopped eggplants over medium heat (it will take about 5 minutes). Stop when the eggplants become soft

   

3. 3 Heat up another pot with cold oil. When the oil is hot, add 2 tablespoons of bean paste and stir-fry until red oil appears

   

4. 4 Add ginger and garlic and saute until fragrant

   

5. 5 Add a small amount of water to boil

   

6. 6 Add eggplant and stir-fry evenly

   

7. 7 Add the seasoning sauce and continue to stir-fry, simmering for about 2 minutes

   

8. 8 Add chicken essence and pre-mixed water starch to thicken the sauce, stir-fry evenly and then take it out of the pot