How to make Fish-Scented Eggplant

Fish-Scented Eggplant is a dish that is one of the traditional specialties of Sichuan Province. It is one of the more representative fish-flavored dishes in Sichuan cuisine.

Ingredients: purple-skinned eggplant, lean pork, ginger, garlic, green onion, chopped peppers, pepper, cornstarch, salt, chicken essence, soy sauce, oyster sauce, dark soy sauce, balsamic vinegar.

Practice steps:

Step 1, lean meat cut into small dices, add a little soy sauce, pepper, peanut oil, chopped into minced meat

Step 2, ginger, garlic, scallion white, respectively, minced, chopped pepper, a tablespoon of standby

Step 3, take a small bowl, mixing soy sauce, soy sauce, oyster sauce, balsamic vinegar, salt, chicken broth, cornstarch, water into a fish sauce

Step 4 Cut the eggplant into 5cm sections

Step 5: Heat oil in a pan and deep-fry the eggplant over high heat

Step 6: Remove the eggplant from the pan and control the oil

Step 7: Heat oil in a pan and stir-fry the minced meat

Step 8: Stir-fry the ginger, garlic, green onion, and bell peppers to create a spicy smell

Step 9: Pour the fried eggplant into the pan

Step 10: Pour the fried eggplant into the pan

This is a very good way of cooking the eggplant. /p>

Step 10, and then adjusted to the appropriate amount of fish sauce simmering on low heat for two or three minutes

Step 11, the finished picture

Tips:

1, the eggplant into the pot should be deep-fried over high heat, deep-fried eggplant and then control the oil so that the eggplant will not be overly greasy, 2, the modulation of the fish sauce used in the light soy sauce, soya sauce, oyster sauce have a sense of taste, so the amount of salt should be put a little less! Or don't put.

Another way,

How to make fish sauce for eggplant

Ingredients

2 teaspoons of Zhenjiang vinegar; 6 eggplants; 50 grams of minced pork; 1/2 teaspoon of Pixian soybean paste; 1+1/2 tablespoons of June-scented soybean paste; 1/2 teaspoon of soy sauce; 1/2 teaspoon of dark soy sauce; 1/2 teaspoon of sesame oil; 1/4 teaspoon of salt; 1/2 teaspoon of sugar; 1/2 teaspoon of cooking wine; 1/2 teaspoon of soy sauce; 1/2 teaspoon of soy sauce; 1/2 teaspoon of soybean oil; 1/2 teaspoon of soy sauce; 1/2 teaspoon of soy sauce; 1/2 teaspoon of soy sauce. teaspoon; 1/2 teaspoon cooking wine; 1/2 teaspoon cornstarch; 2 tablespoons water; pepper; ? red bell pepper; 10 cloves garlic; 3 slices ginger; 3 green onions DirectionsMarinate the pork stuffing with the seasonings for 20 minutes, seasoning: 1/2 teaspoon cornstarch, 1/2 teaspoon light soy sauce, 1/4 teaspoon salt, 1/2 teaspoon cooking wine, pepper to taste.

How to do

Slice the eggplant into 7cm long and 2cm square strips, shred the red bell pepper, mince the garlic, ginger and white part of the green onion, and set aside the chopped green onion.

The bottom of a pan with oil is hot, stir fry the minced meat until browned and served. Pour some more vegetable oil into the pan, add the eggplant strips, and sauté them over medium-low heat until soft and browned, then press them with a spoon to control some of the oil.

Use the remaining oil to sauté the ginger, green onion, and garlic, then pour in the prepared seasonings and continue to sauté, seasonings are: 1/2 teaspoon of Pixian soybean paste, 1+1/2 tablespoons of Junxiang soybean paste, 1/2 teaspoon of soy sauce, 1/2 teaspoon of dark soy sauce, 1/2 teaspoon of soy sauce, 2 teaspoons of Zhenjiang vinegar, and 1/2 teaspoon of white sugar.

Stir-fry the dressing well, then add the minced pork, eggplant strips, and red pepper shreds and stir-fry, then pour in half a bowl of boiling water and simmer over low heat, covered, for 3 minutes.

Open the lid and pour in the water starch, stirring over high heat to collect the juice, until the soup is thick, do not need to collect too dry.

The small casserole is hot, pour into the fried fish and eggplant, sprinkle with chopped green onions, Lynn into the sesame oil, cover the lid is good, the casserole can play a role in insulation.