Hand shredded eggplant with fish flavor

Hand shredded eggplant with fish flavor

Introduction:

"The characteristic of this dish is that the eggplant doesn't need to be fried, and it's not too watery, but it tastes very good and delicious."

Production steps:

Step 1: 1 peel the eggplant and cut it into two sections horizontally, then cut each section vertically into pieces about 1cm thick. 2. Dice the green pepper and onion. 3. Marinate the meat with chicken essence cooking wine and salt for five minutes. 4. Open fire note: put the sliced eggplant directly in the pot without oil, or don't make it too big. Just heat both sides of the eggplant over medium heat. Turn over the chopsticks. When the eggplant is completely soft, put it on the plate. 5. This is very important. It's important to tear the eggplant into strips by hand Add onion, ginger, garlic, bean paste, tomato sauce, vinegar, sugar and wine in 6 pots of hot oil, stir fry diced vegetables with meat foam, stir fry with a little salt and chicken essence, then pour on the prepared eggplant strips.

Step 2: if you don't think the eggplant tastes good enough, you can put the torn eggplant into the pot and stir fry the sauce, and stir fry it twice before leaving the pot.

Materials required:

Eggplant: two

Green pepper: one

Red pepper: one

Onion: one

Minced meat: one or two

Pixian Douban sauce: right amount

Tomato sauce: right amount

Oyster sauce: right amount

Vinegar: right amount

Sugar: right amount

Cooking wine: moderate

Note: think bean paste is very salty, meat also put salt, so the last out of the pot must be less or no salt, according to their own taste Oh.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original