Yu-Shiang Eggplant in Casserole

Yu-Shiang Eggplant in Casserole

Introduction:

"This dish belongs to Sichuan cuisine, and it's also my favorite. Unfortunately, my stomach is not very good. I dare not eat spicy food. It's really torture. When the dish came out of the pot, it was full of fragrance. It was really appetizing. However, I only tasted one mouthful of this disheartened stomach. Aftertaste ~ ~ ~ aftertaste ~ ~ ~ aftertaste ~ ~ "

Production steps:

Materials required:

Eggplant: moderate

Pork stuffing: right amount

Carrot: right amount

Green pepper: right amount

Onion and ginger powder: appropriate amount

Garlic slices: appropriate amount

Cooking wine: moderate

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Pixian spicy bean paste: right amount

Starch: right amount

Soup: or water

Chicken essence: appropriate amount

Large material: moderate amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: fish flavor