Do you believe that many people like to eat delicious snacks such as eggplant?

In particular, the fish-flavored eggplant is so delicious that you can eat it without getting tired of it.

There is no fish in Kung Pao Chicken, and there is no fish in the Fish-flavored Eggplant. However, this behavior makes the eggplant more delicious and not easy to be greasy, allowing everyone to enjoy the delicious food easily and not gain weight easily.

There is a question that has been affecting everyone, that is, how can we make fish-flavored eggplant with the perfect taste as in the restaurant?

Why does the fish-flavored eggplant we make not have the "Sichuan flavor" flavor?

The delicacy I want to share with you today is our particularly delicious fish-flavored eggplant. Friends who like such special delicacies, please come and take a look.

When making fish-flavored eggplant, remember not to fry it in the pan. Take one more step and the eggplant will be fresh and not greasy, making it more delicious.

Step 1: Everyone prepares 2 long eggplants (purple eggplants are best), clean the eggplants, remove the stems and cut them into small strips. Then prepare a small basin of water, soak the eggplants in the water, and soak them.

After soaking for a while, pick it up and drain the water until the water is dry. Sprinkle a small amount of tapioca starch on it, mix well and set aside.

Reminder: We need to soak the eggplant in water to make the fish-flavored eggplant less oily, so that the fish-flavored eggplant will become more delicious.

When making fish-flavored eggplant, remember to take a few extra steps so that you can make eggplant that is not greasy.

Step 2: Prepare a small plate, add a small spoonful of sugar, a spoonful of vinegar and two spoons of tapioca starch to the bowl, and finally add a small amount of water to stir them evenly, then set aside.

Reminder: In fact, the most important thing in making fish-flavored eggplant is the sauce. You must calculate the sauce according to this ratio, so that you can make perfect fish-flavored eggplant.

Step 3: Take a small piece of lean pork, wash the lean pork and cut it into minced pork. Then add a spoonful of light soy sauce, a spoonful of water starch, a small spoonful of oil, and three-thirds of it to the minced pork.

1/2 tablespoons of chicken powder and 2 tablespoons of spicy bean paste, mix them all evenly and set aside to marinate for 3 minutes.

Cut some green onions, minced ginger, and minced garlic and set aside.

Reminder: In this step, you can use real fish to chop it up, so you don’t need to marinate the minced meat.

Step 4: Heat the oil in the pan, add the onion and garlic cut into small pieces, stir-fry until fragrant, add the minced pork and stir-fry until it loses color, then add the eggplant and stir-fry until it is seven-mature (the eggplant is seven-mature when it loses color)

) and then add a tablespoon of rice wine, then stir-fry the eggplant over medium heat to loosen it.

Step 5: Continuously add a small spoonful of spicy bean paste, a little light soy sauce and salt to the pot, stir evenly, and stir-fry the fish-flavored eggplant to a sugary color. Then pour an appropriate amount of vinegar along the edge of the pot, stir-fry again and it is ready to serve.

The fish-flavored eggplant was scooped out of the pot.

The above is the specific method of making fish-flavored eggplant that I will share with you today. Although it is a little inconvenient, the fish-flavored eggplant made is really delicious. There is not much oil in the fish-flavored eggplant, so everyone will not feel it when eating it.

Fish-flavored eggplant has a greasy feel.