Fish-flavored eggplant, right?

Ingredients

4 eggplants, about 450 grams, 2 tablespoons of oil, 2 teaspoons of sesame oil, 1 teaspoon of cornstarch, 1 tablespoon of water, 2 chopped corianders

Fish spices

2 tsp minced garlic 1 tsp minced ginger 1 scallion diced

Seasoning

2 tbsp each Zhenjiang vinegar, brown sugar, Sichuan spicy 1 teaspoon of bean paste (full), 1/2 teaspoon of chicken powder (optional) 1 tablespoon of soy sauce

Preparation

1. Wash the eggplant, remove the stems, and peel from top to bottom in alternate directions. Remove part of the skin, cut into 5cm (1in) sections, cut each section straight in half, and cut each half into 3 slices.

2. Wrap each two cut eggplants with plastic film, place them on both sides of the turntable, and heat over high heat for 5 minutes. Remove and leave for 5 minutes to remove the adhesive film and place in a colander to drain off excess water.

3. Prepare fish spices, seasonings and cornstarch water.

Method (1) General heating method

Put oil in a 2-liter shallow pot and heat over high heat for 2 minutes. Add fish spices and heat over high heat for 2 minutes. Stir in the seasonings and cornstarch water and heat over high heat for 1 minute. Carefully add the eggplant, pour the sauce on top, and heat over high heat for 1 minute

more. Drizzle in sesame oil, remove coriander and serve.

Method (2) Baking pan method

Preheat the baking pan over high heat for 5 minutes. Add the oil and fish spices with a spatula and mix well, pour in the seasonings, carefully add the eggplant

, cover, and heat over high heat for 2 minutes. Arrange the eggplants on all sides of the plate, leaving a space in the middle. Pour in the cornstarch water.

Stir and heat over high heat for 1 minute.

Mix the eggplant and juice, pour in sesame oil, add coriander and serve on a plate