Accessories: pork (thin) 100g, auricularia auricula (water hair) 15g, onion (white skin) 15g, winter bamboo shoots 15g, pepper (red, sharp and dried) 5g and starch (corn) 45g.

Seasoning: salad oil 120g, onion 10g, garlic (white skin) 5g, ginger 5g, salt 4g, monosodium glutamate 2g, cooking wine 15g and soy sauce 10g.

Characteristics of fish-flavored eggplant strips;

Deep red in color, rich in fish flavor, ripe and rotten and palatable.

1.

Peel eggplant and cut into strips with a length of 3.3 cm, a width of 0.69 cm and a thickness of 0.7 cm;

2.

Slice lean meat;

3.

Auricularia auricula is made of water, everything is half;

4.

Cut onion into sections;

5.

Sliced pork ribs with winter bamboo shoots;

6.

Cut dried red peppers into chopsticks-head-sized cubes;

7.

When the oil in the pot is heated to 70% heat, dip the tomato strips in a thin layer of starch, fry them in the oil and take them out, and control the oil;

8.

Start another pot fire, add the base oil, and then add the onion, ginger and garlic;

9.

Then add the meat slices and fry them until they turn white;

10.

Add onion, auricularia auricula, winter bamboo shoots and dried red pepper, stir-fry until fragrant;

1 1.

Then add thick fresh crucian carp soup, refined salt, monosodium glutamate, Shaoxing wine and soy sauce to make it delicious;

12.

When the soup is boiling, thicken it with starch, add tomato strips, turn it over and hang it evenly;

13.

Pour in bright oil and sesame oil and serve.

Tips for making fish-flavored eggplant strips;

This product has a frying process, which requires about1000g salad oil and about 200g concentrated fresh crucian carp soup.