Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

Production steps:

Step 1: wash the eggplant and cut into strips

Step 2: deep fry in hot oil;

Step 3: remove the oil;

Step 4: Chop pork into minced meat;

Step 5: mince garlic and ginger;

Step 6: fish flavor juice: 10ml raw soy sauce, 5ml old soy sauce, 10g white sugar, 15ml pure rice vinegar, a little chicken powder; * this portion is not necessarily the most ideal flavor, adjust according to your own taste

Step 7: fish flavor juice: 10ml raw soy sauce, 5ml old soy sauce, 10g white sugar, 15ml pure rice vinegar, a little chicken powder; * this portion is not necessarily the most ideal flavor, adjust according to your own taste

Step 8: heat the oil in the pan, add ginger and garlic and saute until fragrant;

Step 9: dig a spoonful (15g) of Pixian bean paste and stir fry the red oil over low heat;

Step 10: turn to high heat, add minced meat and stir fry until discolored;

Step 11: add the fried eggplant and stir fry;

Step 12: pour in the fish sauce

Step 13: stir well, then!

Materials required:

Long eggplant: 500g

Minced meat: 50g

Minced garlic: right amount

Ginger powder: appropriate amount

Pixian bean paste: 15g

Soy sauce: 10ml

Old style: 5ml

Sugar: 10g

Pure rice vinegar: 15ml

Chicken powder: a little

Note: fried eggplant is really the most delicious! Of course, there are many ways to avoid frying eggplant. You can also make this fish flavored eggplant. As long as you adjust the bowl of fish flavored juice, it's OK. The so-called fish flavored juice is that you need to add an appropriate proportion of salty and fresh taste on the basis of sweet and sour, and cooperate with garlic and spicy in the ingredients to match the fish flavored taste

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour