Fish and Eggplant in Casserole

Recipe Description

In winter, the most worrying thing for cooks is that the food they make is cold by the time it's served. A friend asked me to introduce the hot pot, here are a few casserole dishes. Casserole dishes in addition to the flavor is particularly strong, there is a very good insulation properties, and so the meal is finished, the dish is still warm.

Materials

Ingredients: two eggplants, pork minced pork, one scallion, ginger, garlic, Pixian red oil bean paste 1 tbsp

Fish sauce seasoning: 1 tbsp soy sauce, 1/2 tsp light soy sauce, 1/2 tbsp balsamic vinegar, 1 tsp sugar, chopped green onions

Proportion of water starch: 3 tsp cornstarch + 3 tbsp water

Directions

1. Prepare the ingredients: cut the eggplant into long strips, slice the green and red bell peppers, grate the ginger and garlic, and cut the scallions into small pieces.

2. Pork strands can be marinated for a few moments in a small amount of cooking wine (no need to add seasoning marinade, otherwise it will be salty), mix all the ingredients of the fish sauce in a bowl and let the sugar dissolve.

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

4. Fry the eggplant strips until they are soft.

5. Remove the eggplant and drain the oil.

6. Pour out the rest of the oil, leaving only a little bit of the base oil. Cold oil will be ginger, minced garlic popping incense.

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

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

9. Pour onion grains, fish sauce, a cup of water or broth until the water boils.

10. Add in the fried eggplant strips and cook until the water runs out. Eggplant strips, cook until the water is almost dry.

11. Pour in the water starch thickening can be. Do not close the water too dry, because a moment into the casserole to cook a little, too dry on the bottom of the paste.

12. Cooked eggplant into the casserole, cook until the water boils (that is, the casserole is hot on it), and finally sprinkled with parsley grains on the table.

Tips

Fish sauce is a special flavor created by Sichuan chefs, which gives off a strong fish aroma even though there is no fish in the dish at all.

Characteristics of fish sauce: red color, fresh and delicious, salty, sweet, slightly sour and spicy, ginger, green onion and garlic flavor.

The color is red and bright, mainly from the oil fried pickled peppers (fried aroma color) at the same time vinegar and soy sauce should not be more (black)

Salty, sweet and slightly sour and spicy, then it is heavy salt and sugar, light vinegar (the amount of salt depends on the dish, sugar, vinegar for the salt of the two or three times) here I did not buy pickled peppers, I used the bean paste to enhance the flavor.