Yu-Shiang Eggplant in Casserole

Yu-Shiang Eggplant in Casserole

Introduction:

Production steps:

Step 1: Chop pickled peppers.

Step 2: chop the bean paste for use

Step 3: Chop garlic and ginger, dice celery and green onion

Step 4: soak Auricularia auricula and cut it into shreds.

Step 5: shred carrot

Step 6: wash eggplant.

Step 7: Cut 6 cm long and 2 cm wide

Step 8: put the oil in the pot, then put the cut eggplant into the pot and deep fry until golden

Step 9: pick up

Step 10: gently press with shovel to control the oil out

Step 11: leave some oil in the pot, stir fry garlic, ginger and scallion until fragrant, then add bean sauce and pickled pepper

Step 12:

Step 13: add shredded Auricularia and carrot and fry until done

Step 14: put the fried eggplant into the pot

Step 15: put soy sauce, sugar, salt and monosodium glutamate into the bowl and stir well

Step 16: pour in the eggplant, stir fry a few times

Step 17: pour the seasoning into the pot, then add some water or soup

Step 18: stir fry a few shovels.

Step 19: pour in the sauce

Step 20: stir fry a few more shovels

Step 21: put the dishes into the casserole

Step 22: Sprinkle with chopped green onion and celery

Step 23: cover and simmer for 5 minutes

Step 24: uncovering, delicious fish eggplant pot is ready

Step 25:

Step 26: serve.

Materials required:

Eggplant: moderate

Auricularia auricula: right amount

Carrot: right amount

Ginger: moderate

Garlic: right amount

Pickled pepper: appropriate amount

Scallion: right amount

Soy sauce: moderate

Chi Jing: appropriate amount (chicken essence)

Raw powder: appropriate amount

Sugar: right amount

Salt: right amount

Bean paste: right amount

Note: this dish is delicious and has a long aftertaste.

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: fish flavor