The fish-flavored eggplant casserole in Cantonese cuisine is different from the fish-flavored roasted eggplant in Szechuan cuisine, in which most of the fish-flavored roasted eggplant and fish-flavored dishes in Szechuan cuisine are made without salted fish, unlike Cantonese cuisine, in which salted fish is actually put into the dish whenever the dish's name reflects salted fish. Generally speaking, the fish-scented dishes in Cantonese cuisine are made with big red salted fish or horse-keg salted fish, which is added with ginger and deep-fried in a frying pan, and then chopped into a fine paste and stir-fried with the main ingredients. How about it, do you smell the aroma? Let's make this Fish Scented Eggplant Casserole. Ingredients: - one catty of long eggplant - one small piece of horse chestnut salted fish - 3 taels of pork stuffing - salt - chicken powder - light soy sauce - light soy sauce - garlic chili sauce - zhu hou sauce - red pepper - garlic - ginger - two dried shiitake mushrooms - cornstarch - egg - green pepper - cooking wine - oyster sauce - sugar Main Ingredients: eggplant, pork stuffing, horse chestnut salted fish Spices: red pepper, garlic, ginger, shiitake mushrooms Seasoning: garlic chili sauce light soy sauce, light soy sauce zhu hou sauce Tool Preparation: wok Variety: dinner Flavor / Cuisine: Cantonese cuisine Preparation time: 10 minutes Cooking time: 15 minutes Method: To make this Fish-Scented Eggplant Casserole, I think the most crucial thing is to fry the eggplant, many people tend to be reluctant to put oil in the frying pan when frying the eggplant. So, when frying eggplant oil should be a little more, eggplant that will be fried through, out of the pan on high heat to urge a little, the oil will not be eaten, the rest of the oil can be used to fry other dishes, a little bit of waste Oh. 1, long eggplant peeled, cut into long strips; garlic minced; ginger cut into ginger; green and red peppers also cut into the garlic similar to the small grain; mushrooms rise well after the same cut small grain. 2, horse cross salted fish into the 5 into the heat of the frying pan until cooked, frying process into a large piece of ginger in the frying pan, the purpose is to remove the fishy flavor, take out after frying, with a knife also chopped into mushrooms. 3, the top of the eggplant sprinkled with a little bit of cornstarch, hands and well, into the 70% hot oil pot (frying eggplant oil should be a little bit more, the oil is best to end over the eggplant), the eggplant deep-fried to yellow-brown, fish out of the oil control, the remaining oil poured into a small bowl can be fried in other dishes. 4, minced pork with egg yolk, pour into the fried eggplant frying pan (the pan does not need to put oil, because the residual oil to fry eggplant out of the pan a little oil enough to sauté the meat with), stir-frying, pouring standby. 5, frying pan brush clean, frying hot, pour a little hot oil (just fried eggplant oil can be), down into the garlic, green and red pepper, mushroom granules, Hou Hou sauce, Guilin chili sauce, etc. Stir-fry excellent, pour in the pork filling, spray wine, stir-fry for two times. 6, the fried eggplant and put, add a little soup (water), the amount of water to be over the end of the eggplant is appropriate. 7, add salt, chicken powder, oyster sauce, sugar and soy sauce, boil until the eggplant taste and cooked, look at the color, if the color is lighter, then add some dark soy sauce. (under the seasoning to taste, do not forget the garlic sauce and sauce is also relatively salty) 8, and then burn the last water starch hook a little bit of thickening, pot sheng into the hot pot (if there is no pot sheng in the deeper dish can be). Can also be sprinkled on top of the eggplant with a little chopped green onion and parsley, the flavor will be better. How about this Fish Scent Eggplant Casserole, is it mouth-watering enough? Let's eat it. Tips: Many people at home when frying eggplants tend to be reluctant to put oil, in fact, frying eggplant in the frying pan the more oil will be the more oil, less oil is the result of the oil at once by the eggplant to eat away. So, when frying eggplant oil should be a little more, eggplant that will be fried through, out of the pot open high heat to urge a little, the oil will not be eaten, the rest of the oil can be used to fry other dishes, a little bit of waste Oh. Another Szechuan eggplant casserole practice: fish eggplant casserole production methods, as follows: materials eggplant 500 grams, 15 grams of soy sauce, vinegar, l0 grams of sugar, l0 grams of starch 3 grams of cooking wine 5 grams of green onions 5 grams of ginger 3 grams of garlic 3 grams of soybean paste 4 grams of oil 50 grams of monosodium glutamate, l grams. Practice: ① will be the eggplant peeled, remove the tip, cut into small pieces. ② soy sauce, vinegar, sugar, cooking wine, starch, monosodium glutamate, green onion, ginger, garlic into a bowl, mix into juice ③ frying pan into the oil heat into the eggplant, bean chili sauce, stir-fry without stopping, to be eggplant fried soft and ripe, into the bowl of juice, stir-frying quickly to make the juice hang well out of the pot can be. Eggplant with Garlic and Fish Scent in Casserole Ingredients: 2 eggplants weighing about 500 grams, 180 grams of lean pork, 1/2 tablespoon of ginger, 1 tablespoon each of dried green onion, garlic and bean paste, 1/2 teaspoon of sesame oil. Ingredients: Seasoning: 1/2 teaspoon each dark soy sauce, light soy sauce, salt, vinegar, 1 teaspoon crushed yellow sugar, 2 tablespoons water, 3/4 teaspoon each light soy sauce, granulated sugar, oil, pepper to taste. Marinade ingredients: 1/4 tsp minced garlic, 1/2 tsp cornstarch, 3/4 tsp each light soy sauce, sugar and oil, pepper to taste. For gravy: 1 tsp corn starch, 2 tsp water. Directions: 1: Remove the head and tail of eggplant, shave off the skin of eggplant, and cut into large pieces on a diagonal; marinate the pork in the marinade for half an hour or more. 2: Heat 1 tablespoon oil, add half of the ginger, garlic and bean paste, then add eggplant and stir-fry until soft. 3: Heat ? tablespoon oil, sauté the remaining ginger, garlic and bean paste, then stir-fry the minced pork. 4: Pour the pork and seasoning into the eggplant pot in (2), cook over low heat for 5 minutes, pour in the gravy, and sprinkle with green onion. Remarks: The best to buy garlic is not to grow shoots, touch the garlic solid as good.