My family often eats eggplant stewed. In fact, by changing the method, the eggplant can be cooked to give it a fishy flavor.

Although this dish is called fish-flavored eggplant stew, in fact, it doesn’t even put a piece of fish in it. It uses minced meat and eggplant, and adds a little seasoning to create a fish-flavored dish. Isn’t it very magical? You must not have heard of it.

Tried something like this.

Eggplant has high nutritional value, and if eaten regularly, it has beautifying and anti-aging effects.

Although eggplant is cheap and inconspicuous, it is actually an all-round vegetable.

The dish I’m sharing today is relatively simple to make, but the key is that it’s delicious and easy to eat, so you can eat it regardless of your appetite.

Fish-flavored eggplant stew - Ingredients required - 100 grams of minced meat, 3 eggplants, 2 slices of ginger, 1 spoon of Pixian bean paste, 2 green onions, 3 cloves of garlic, a few spicy millet, half a spoon of dark soy sauce, and mature vinegar

1 spoon, 1 spoon of sugar, half a bowl of water, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of starch.

Preparation steps: 1. Prepare the ingredients first. Buy the eggplant and cut it into long strips. Peel and mince the garlic, cut the ginger into mince, cut the spicy millet into small rings, and cut the shallot into mince. Set aside.

Put the pork into a food processor and grind into powder. You can also cut it with a knife.

Eggplants can be peeled or not. It is best to eat them with the skin on, because the skin of eggplants also has very high nutritional value. If recommended, just peel them.

2. At this time, we prepare the fish flavor sauce and prepare a small bowl. Pour light soy sauce, mature vinegar, dark soy sauce, starch, sugar, oyster sauce and half a bowl of water into it. Stir evenly with a small spoon and set aside.

3. Heat oil in a pan. When the oil is hot, it is almost 70% hot. Put the sliced ??eggplant strips into the pan and start frying for about 2 minutes. When frying, remember to use chopsticks to flip it back and forth until you see the eggplant.

When the edges start to turn slightly yellow, you can take them out and set them aside to control the oil.

4. Pour out some of the oil for frying the eggplant and leave some aside. Heat the oil and add the minced meat and start stir-frying until the color of the minced meat turns white.

5. Then add the onions, ginger, garlic and millet and stir-fry until fragrant.

Add 1 tablespoon of Pixian bean paste and stir-fry until red oil comes out.

6. Put the fried eggplant into the pot and start stir-frying.

7. Then pour the fish-flavor sauce into the pot and cook for 1 or 2 minutes. The soup in the pot is rich and ready to serve.

After serving, sprinkle with some chopped green onion to garnish. It's delicious. The eggplant is soft and flavourful, and the soup is so rich that it can be eaten directly with rice.

This is one of the most delicious ways to prepare eggplant, but the rice runs out a bit too quickly.

Tips: 1. Because eggplant absorbs oil, I fried it before cooking. You can also steam the eggplant or soak it in some water and add a little salt for a while, which can help the eggplant not absorb oil. Eat it like this

It doesn’t feel too boring to get up.

2. The final soup must not be too dry. When eating, we let the golden eggplant soup make the eggplant more delicious. The final soup is also very good when used with rice.

3. When frying the chili sauce and minced meat, the heat should be low throughout the process, and do not burn the pan.