Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"I remember eating this dish when I first came to Chengdu to study many years ago, and I was in full bloom. The sour and spicy taste is my favorite. So I ate fish flavored eggplant and fish flavored shredded pork for a period of time, and my weight soared to tears... Maybe it's because sugar is rarely used in Yunnan cuisine, so I think the three tastes of sour, sweet and spicy are very beautiful Wonderful! It's great to match with rice! "

Production steps:

Step 1: dice the fat and lean meat separately.

Step 2: dice the sweet red pepper and Vitex negundo; cut the green onion and garlic; cut the ginger and garlic; soak the dried pepper in water; mix the vinegar and white sugar chicken juice with half a bowl of water to make sweet and sour water.

Step 3: cut the eggplant into strips and soak in water. Add a teaspoon of vinegar to the water to prevent the eggplant from turning black.

Step 4: put a little more oil in the pot, heat it over high heat, turn to medium heat, add eggplant and stir fry until soft.

Step 5: shovel the eggplant to one side of the pot, add diced fat meat on the other side and stir fry until the oil turns golden.

Step 6: add diced lean meat and stir fry until discolored.

Step 7: add ginger and garlic, stir fry for a while.

Step 8: add in the dried pepper and stir fry for a while.

Step 9: add sweet red pepper and stir fry for a while.

Step 10: turn off the heat, add some salt, stir well, sprinkle with scallion.

Materials required:

Eggplant: 2

Sweet red pepper: a little

Vitex negundo: 1

Ginger: 1 small piece

Garlic: 2 cloves

Shallot: 1

Dried pepper: 3

Soy sauce: 1 teaspoon

Vinegar: 1 teaspoon

Sugar: 1 teaspoon

Chicken juice: 2 drops

Salt: a little

Note: 1, the eggplant cut a little too thick, resulting in a little longer fried time. 2. When you like juicy sweet and sour water, you can put more water. The taste of sweet and sour water can be adjusted according to your personal preference. 3. There should be a little more oil. Eggplant is more oil-absorbing, too little oil is easy to paste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour