Ingredients: green beans, minced meat (pork belly is the best), garlic, millet spicy, Pixian bean paste, green beans can use long eggplant or round eggplant. Practice: clean the green beans and cut them into strips; Wash shallots and cut into pieces, 5 millet spicy cut into pieces; Chop garlic into garlic paste; Blend seasoning juice: 1 scoop of soy sauce, 1 scoop of rice vinegar, 1 scoop of sugar, 1 scoop of monosodium glutamate, 1 scoop of edible salt, 1 scoop of cassava starch, and finally add 2 scoops of cold water, and stir well for later use.

Heat the wok, pour in the vegetable oil, stir-fry the meat foam, and take out the preparation after the color fades. Put oil in the pot, add pepper and garlic after the oil is boiled, add a tablespoon of Pixian bean paste after the pot is fragrant, and stir well. (Because green beans are deoiled, pour more oil to prevent the pan from sticking, and not too much, because the meat foam will precipitate some oil. ) put the green beans and the fried meat foam into the pot and stir fry evenly. If the oil absorbs quickly, you can pour less water and stew the green beans until they are soft and tasty. When the green beans become soft, pour them into the sauce, stir well, and then add sugar to stir fry. Sprinkle onion and white sesame seeds before cooking. Fish-flavored eggplant is one of the most popular classic dishes, which should be familiar to many people.

This dish is on the menu of any small restaurant in the street, and it will also be cooked on roadside snacks. When I was young, in summer and autumn, there were many green beans that looked like purple drops in the garden. I like to eat fresh green beans with small dewdrops, so my parents can make fish-flavored eggplant for us. In fact, eggplant has very high nutritional functions, such as promoting fluid production to quench thirst, eliminating oxygen free radicals in the human body and blocking pigmentation. However, eggplant is a kind of fruit and vegetable that is very deoiled and easily oxidized and discolored by air. Many friends can't cook this traditional side dish at home at ordinary times.

I didn't do very well before Before I made it last week, I called my mother and asked about the process carefully, and wrote it all down in my "Special Food Secret". To make fish-flavored eggplant, you need to know three tips to make fish-flavored eggplant with less oil. The tomato strips should be soaked in small water of lemonade or white rice vinegar for 5- 10 min, and the water should be poured out. Marinate 10min with salt to loosen it, and then squeeze out the water. Add a small amount of cassava starch to the squeezed tomato strips and mix. As long as these three points are done well, green beans will not turn black easily and there will be little oil removal.