Our family especially likes to eat eggplant, which has various varieties and rich nutrition. This home-cooked version of fish-flavored eggplant is simple and delicious, especially suitable for eating.

material

Ingredients: 2 long eggplants;

Accessories: green pepper 1, red pepper 1, pickled pepper 1 teaspoon, 2 slices of ginger, 3 cloves of garlic, scallion 1, proper amount of cooking oil, 2 teaspoons of starch, light soy sauce 1, 2 teaspoons of balsamic vinegar and cooking wine/kloc-.

Scrambled eggs with pork

1

Wash eggplant, cut into strips and soak in salt water for later use. Cut the green pepper, chop the ginger and garlic, and chop the onion (I forgot to take it)

2

Mix the fish sauce evenly, and mix the starch, salt, chicken essence, soy sauce, sugar, cooking wine, balsamic vinegar and water in proportion for later use (according to your own taste).

three

Heat it in a pot and put some oil in it.

four

After the oil is heated, fry the eggplant with drained water.

five

Stir-fry until the eggplant skin is soft.

six

The bottom oil in the pot gets hot.

seven

Stir-fry minced ginger and garlic until fragrant, then add green pepper and stir fry.

eight

Stir-fry red oil with pickled peppers and add eggplant.

nine

Stir-fry for a while, pour in fish sauce and thicken with half a bowl of water.

10

Sprinkle with chopped green onion and serve until the sauce thickens.

skill

1, Pixian watercress can be used instead of pickled peppers at home, but the taste will be worse;

2, do not like to eat eggplant skin can also be removed, but personally think that the skin is better to eat;

3. After the eggplant is cut, soak it in salt water, which can not only remove the astringency, but also make the eggplant inhale a small amount of water, reduce the amount of oil when frying the eggplant, and make it taste better and healthier.