Fish flavored eggplant casserole

Fish flavored eggplant casserole

Introduction:

Production steps:

Step 1: prepare the material.

Step 2: wash eggplant, peel and cut into strips. Peel and shred carrot, soak hair of Auricularia auricula, wash and shred.. Cut up ginger. Mash the garlic. Cut green onion into green onion. Mix the minced meat with salt, pepper, cooking wine and starch and marinate for 15 minutes.

Step 3: pour the oil into the pot, the oil temperature is 50% hot, put it into the eggplant strips, stir fry until the eggplant is golden yellow, and take out the oil with a spoon.

Step 4: saute shallot, ginger and garlic with oil.

Step 5: add the bean paste and meat stuffing, stir fry a few times.

Step 6: stir fry carrot and black fungus, then pour in eggplant.

Step 7: add soy sauce, soy sauce, salt, sugar, chicken essence, thicken, pour in sesame oil.

Step 8: heat the casserole on the stove, add eggplant, pour in spicy oil, cover and simmer for 5 minutes.

Step 9: Sprinkle with scallions while hot.

Materials required:

Eggplant: 3

Minced meat: moderate

Carrot: right amount

Black fungus: a little

Scallion: right amount

Ginger: a little

Garlic: right amount

Cooking wine: 1 teaspoon

Raw soy sauce: 1 teaspoon

Old style: 1 teaspoon

Sugar: right amount

Bean paste: right amount

Right amount: pepper

Sesame oil: appropriate amount

Vegetable oil: 50g

Starch: right amount

Note: 1, there is no long eggplant, with the tender round eggplant can also be replaced. 2. The starch must not be too thick, otherwise it is easy to stick to the pot when it is cooked over low heat.

Production difficulty: ordinary

Technology: pot

Production time: 20 minutes

Taste: fish flavor