Fish-flavored eggplant stew

Ingredients

Two eggplants, an appropriate amount of minced pork, one chive, minced ginger, an appropriate amount of minced garlic, Pixian red oil bean paste 1 tablespoon of soy sauce

How to prepare the fish sauce: 1 tablespoon of light soy sauce, 1/2 teaspoon of dark soy sauce, 1/2 tablespoon of balsamic vinegar, 1 teaspoon of sugar, and an appropriate amount of chopped chives

The ratio of water to starch: 3 teaspoons of starch + 3 tablespoons of water

1. Material preparation: cut eggplant into long strips, slice green and red peppers, grind ginger and garlic into powder, and chop chives Small paragraph.

2. The minced pork can be marinated for a while with a small amount of cooking wine (no need to add seasoning, otherwise it will be salty). Mix all the ingredients for the fish flavor

sauce in a bowl inside and let the sugar dissolve.

3. Heat two large rice bowls of oil in a pot and fry the eggplant strips.

4. Fry the eggplant strips until soft.

5. Take out the eggplant and drain the oil.

6. Pour out the remaining oil for frying, leaving only a little base oil. Sauté the minced ginger and garlic in cold oil until fragrant.

7. Add a tablespoon of red bean paste and stir-fry until bright red in color. (Doubanjiang is very salty, so be sure to control the amount)

8. Add minced pork and stir-fry until cooked.

9. Pour chopped green onions, fish flavored juice, a cup of water or stock and cook until the water boils.

10. Add the fried eggplant strips and cook until the water is almost gone.

11. Pour in water starch to thicken it. (Don’t make the water too dry, because it will be cooked for a while after being put into the casserole. If it is too dry, the bottom will be mushy)

12. Put the cooked eggplant into the casserole and cook until it becomes watery. Just turn it on (that is, just heat the casserole) and finally sprinkle with diced chives and serve. (from Heart Recipes)