Eggplant with fish flavor is one of the traditional specialties of Sichuan Province. It is one of the more representative fish-flavored dishes in Sichuan cuisine. It is a dish made with bean paste and other seasonings, which has a long and thick flavor, lingering aftertaste and endless aftertaste, so it is called "aftertaste".
Main Ingredients:
2 eggplants with purple skin, 1 pair of lean meat;
Supplements:
1 piece of garlic, 3 tablespoons of cornstarch;
Seasoning:
2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of chicken broth.
To make it easier for you to find the right ingredients for the right dish. p> 4, re-introduce a little oil, pour into the eggplant, wait a little while to turn;
5, turn evenly after adding the fried meat;
6, prepare a bowl, put salt, chicken essence, soy sauce, sugar, white water into the juice, into the meat three minutes after pouring into the fish sauce;
7, take the bowl to serve out, very under the rice.
Eggplant can not be boiled, with steamed.