How to make fish and eggplant casserole is more delicious than braised pork, and it is eaten up as soon as it is served on the table?

This weather does not work, but today flowers and friends **** enjoy the recipe, but very sweet. Night our family to eat fish and eggplant casserole. Through the Sunday, the guys in the normal work Monday, seems to have been the most laborious, and so back home must be that way even the soup base stone pot bibimbap so fragrant dish.

Sichuan taste dishes, sweet and sour is also spleen appetizing, even if today's meat dish, you can swallow three bowls of rice, compared to do iron pot stew dishes, fish eggplant, but the system to do down quite fast a dish, just before the fish sauce to get good, ready for the seasonings needed, that fried through the eggplant is wrapped in juice. Have this powerful Sichuan dish, and then go to a garlic oatmeal, braised eggplant a class of fast food, you can eat very fragrant, natural white rice must be more steamed oh!

Fish eggplant casserole food prepared in advance: 2 long eggplant minced onion, ginger and garlic appropriate fish sauce: 3 fried spoon soy sauce, a spoonful of oil, 2 spoons of rice vinegar, a spoonful of sugar, a spoonful of cornstarch, half a small plate of mineral water bean paste, chopped pepper, each a spoonful of vegetable oil, rice wine Method:

First step

2 long eggplant cleaned and chopped into a large section of the strip, in cold water soak in a five minutes, fished out to drain the water. Drain the water. Cut appropriate minced onion, ginger and garlic minced reserved, fish sauce first to get good, here love the sweet taste of a little more sugar, love to eat the sour taste of this rice vinegar put some more, also remember the tapioca starch here into the future after pouring into the frying pan before mixing a little bit, now tossing for a while time will also be deposited down.

Step 2

Chopped pepper and bean paste each a spoon on the line, fish sauce without salt so that the overall flavor is more balanced. Stir frying pan into a small amount of vegetable oil, do not wait for the pan to boil, cold oil under the eggplant strips, maintain medium heat frying 4min up and down. That way, the oil is not easy to splash out, frying the eggplant without a lid, frying turned golden brown with a colander.

Step 3

The oil from frying the ketchup is still clean, so it's okay to use a slotted spoon and cook it again. Leave a small amount of oil in the pan, pour in the bean paste and chopped peppers, add a spoonful of rice wine and quickly stir fry the flavor. Then pour in the chopped green onion, ginger and garlic, and then pour in the prepared fish sauce, stir fry on medium heat.

Step 4

No 30 seconds long, the sauce can be more and more thick, at this moment pour into the fried eggplant strips, quickly coated with juice. Just cut the small scallions, scallion root for bursting, the rest of the green part of the scallion green now put in. The length of time does not have to be long, eggplant strips evenly coated with juice and mixing two off the fire to serve. Some fish-flavored eggplant is to put minced meat, personally, I think, as long as the fish sauce is deployed in time, regardless of meat and vegetables with, taste are powerful, to try it.