Fish and Eggplant is a traditional home cooking dish, the main ingredient is eggplant, with a variety of auxiliary ingredients processed and fired. There are many different cooking methods, which are both delicious and nutritious. Eggplant is one of the famous dishes of Sichuan cuisine, belonging to the typical famous fish dishes in Sichuan cuisine. Follow me if you like this dish! # food creator support program # ingredients: eggplant, beef seasoning: oil, ginger, garlic, small onions, pickled peppers, Pixian bean paste, sugar, fresh spices, oyster sauce, vinegar, cooking wine, pepper, chicken essence, starch. Manufacturing steps:1. Eggplant peeled, cut into strips. Sprinkle with salt and marinate for ten minutes. Cut off the water source.2. Chop the beef into minced meat and set aside in a bowl.3. Wash the eggplant with water, then squeeze out the water inside the eggplant, and finally coat with a layer of sweet potato starch. It should be noted here that this treatment of the eggplant is to avoid deep frying, home frying an eggplant is too wasteful of oil.4. Prepare some ingredients, cut half of the pickled peppers, cut the other half into small pieces, minced ginger and garlic, chopped green onions.5. Mix a sauce, add cooking wine, salt, pepper, soy sauce, oyster sauce, sugar, chicken essence in a bowl, mix well.6. Here, when frying the eggplant, it is recommended to use a flat bottom nonstick skillet , so that the fried results will be very good, but also can save a lot of oil. Turn off the heat, heat the pan, pour oil into the pan, fry the eggplant over medium heat, oil temperature of about 60%, fry until the eggplant out of the water, slightly yellow on both sides and then fish out.7. Re-raise the pan, heat, 5 into the oil temperature of about the minced meat poured into the pan, stir fry the beef until no vapor, and then poured into the chopped pickled peppers and Pixian soybean paste stir fry out of the soup color and aroma, and then poured into the ginger and garlic minced and the other half of the pickled peppers stir fry, stir fry the water and the eggplant into the pan, and then Pour in the sauce and push well. Bring the soup to a boil over high heat. 8. Once boiling, open the lid and start to reduce the sauce. When it's almost done, start pouring some vinegar along the edges of the pot. Finally, pour water starch in the pot a couple times to concentrate the juice. Finally, pour in the chopped scallions, turn off the heat, and push well. Then it's time to take the pan to a plate. The flavor can't wait to dry two bowls of rice. Note:1. Eggplants are better after peeling, and the strips are slightly thicker. Eggplant is fried in water with salt. Although the taste is slightly worse than direct frying, but for the family operation will be more oil. 2. ginger and garlic ratio of 1: 2, sweet and sour ratio of 1: 1. 3. Pixian Douban just play a role in increasing the soup color of this dish, just a little bit. Fried Pixian bean must open small fire.