Fish-flavored eggplant is a very classic delicacy in Sichuan cuisine, the main ingredient is eggplant, with a variety of auxiliary materials processed and burned. There are a variety of different practices, its flavor is delicious and nutritious. Fish-flavored eggplant and fish-flavored pork liver, fish-flavored shredded pork and fish-flavored three shredded Sichuan dishes, after people continue to improve, fish-flavored eggplant is also by virtue of its own unique flavor, loved by the people.

Fish-flavored eggplant

Ingredients: pork, eggplant, colored peppers, soy sauce, vinegar, cooking wine, chicken essence, sugar, wet starch, green onions, ginger, garlic, Pixian bean paste.

Practice:

1: onion, ginger, garlic, chopped.

2:Pork chopped, colored pepper cut thin strips, eggplant cut strips

3:Pour into the hot oil to fry soft, fish out of the oil standby.

4: adjust the fish sauce: soy sauce, vinegar, sugar, salt, cornstarch mixed thickened and stirred.

5: pot of oil, the minced pork into the sautéed oil, then pour into the onion, ginger, garlic, pot popping, add a tablespoon of Pixian soybean paste stir fry evenly after pouring into the fish sauce, add a small amount of water, stir fry evenly plus pepper, eggplant strips stir fry over high heat

6: high heat juice, sprinkle green onion can be out of the pot

Fish Spice Eggplant II

Ingredients: eggplant

Ingredients: ginger, garlic, green onion, green chili, red chili, starch, pork

Seasoning: salt, vinegar, soy sauce, sugar, chicken essence, Pixian bean paste

Practice:

1, first of all, will be the eggplant peeled, cut into segments, change the knife cut into strips, the cut eggplant into a pot, add water, and then into the half a spoonful of salt, with salt water soak it so that you can Prevent the eggplant oxidation black, at the same time when frying eggplant to prevent oil absorption

2, and then cut some ginger, garlic, garlic chopped, into the plate spare, cut some scallions, and then cut some green and red chili color, remove the seeds and tendons of the chili peppers, cut into segments, and then cut into strips

3, the pork will be the first to remove the skin, and then cut into slices of meat, and then minced, chopped into a bowl after the good spare

4, adjust the fish sauce, and then the fish sauce, and then cut the eggplant into strips

5, the eggplant is a good choice. >4, adjust the fish sauce, put 4 spoons of vinegar in the bowl, 3 spoons of sugar, 2 spoons of soy sauce, sugar and vinegar ratio of 4:3, a little less chicken essence, a small amount of starch, and then add an appropriate amount of water, mix well

5, the soaked eggplants fished out of the water control, water control of eggplants put into a pot, sprinkled with dry starch, you can be sprinkled into the dry starch, so the eggplants are coated with starch, so that the eggplants will not absorb the oil frying

6, pour oil in the pot, the oil to 5 into the heat, turn to medium heat, into the eggplant strips, stirring constantly with chopsticks, so that the eggplant evenly heated, eggplant frying after the turn to high heat, high oil temperature frying 5 seconds, the eggplant will be fried to slightly yellow and crispy fish out of the oil, the high oil temperature can be forced to suck out of the eggplant in the oil

7, the pot to pour a small amount of oil, oil heat, put the minced meat, will be the meat stir-fried to whitish, and then put onions, ginger and garlic, and then put a spoonful of PiPi, and then put a spoonful of oil, and then put a spoonful of oil, and then put a spoonful of oil, and then put a spoonful of oil. Sautéed after a spoonful of Pixian bean paste, and then into the green and red chili peppers, pour into the tuned fish sauce, the soup will boil, put the fried eggplant strips, stir-fry quickly for 1 minute, so that the eggplant hanging on the fish spice sauce can be flavored