Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"I've always wanted to make fish flavored eggplant, but I didn't have Pixian bean paste at home, so I kept delaying. Last time I went to the supermarket, I got a bottle of it, so today I still made this meal with my own eggplant."

Production steps:

Step 1: material drawing

Step 2: wash eggplant and cut into strips, then cut onion, ginger and garlic

Step 3: deep fry the eggplant in a hot oil pan, remove and drain the oil

Step 4: the above condiments except water starch, Pixian bean paste and oil are mixed into fish flavor juice

Step 5: put a little oil in the pot, cool the oil, put Pixian bean paste and stir fry the red oil

Step 6: add half of the chopped green onion and ginger and stir fry until fragrant

Step 7: pour in the eggplant and turn it over twice

Step 8: pour in the fish sauce and bring to a boil

Step 9: add a little water and starch to thicken

Step 10: Sprinkle with scallion and garlic

Materials required:

Eggplant: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Pixian Douban sauce: right amount

Salt: right amount

Water: moderate

Oil: right amount

Starch: appropriate amount

Notice: 1. Soak eggplant in water to avoid oxidation and blackening. 2 eggplant out of the oil, you can use a spatula pressure, let it more oil out. 3. When frying bean paste, it's not easy to stir fry paste with cool oil.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor