Making ingredients

1. 4 eggplants, about 450 grams, 2 tablespoons of oil, 2 teaspoons of sesame oil, 1 teaspoon of cornstarch, 1 tablespoon of water, and chopped 2 coriander stalks.

2. 2 tsp minced garlic, 1 tsp minced ginger, diced 1 green onion

3. 2 tbsp each Zhenjiang vinegar, brown sugar, tsp Sichuan spicy bean paste (full) , 1/2 teaspoon chicken powder (optional) 1 tablespoon soy sauce.

Practice 1

Basic preparation

1. Wash the eggplant and remove the stems, peel off part of the skin alternately from top to bottom, cut into 5 cm (2 inch) sections, cut each section straight in half, and cut each half into 3 slices.

2. Wrap each two sliced ??eggplants with plastic wrap, place them on both sides of the turntable, and heat over high heat for 5 minutes. Remove and leave for 5 minutes to remove the adhesive film and place in a colander to drain off excess water.

3. Prepare fish spices, seasonings and cornstarch water.

General heating method

Put oil in a 2-liter shallow pot and heat over high heat for 2 minutes. Add fish spices and heat over high heat for 2 minutes. Stir in the seasonings and cornstarch water and heat over high heat for 1 minute. Carefully add the eggplant, pour the sauce on top, and heat over high heat for 1 minute more. Drizzle in sesame oil, sprinkle with coriander and serve.

Method 2

Preheat the baking pan over high heat for 5 minutes. Add oil and fish spices and mix well, pour in the seasonings, carefully add the eggplant, cover, and heat over high heat for 2 minutes. Move the eggplants to all sides of the plate, leaving a space in the middle, pour in the cornstarch water, stir and heat over high heat for 1 minute. Mix the eggplant and juice, pour in sesame oil, sprinkle with coriander and serve on a plate.

Method 3

There are two ways to prepare this eggplant, one is Cantonese style and the other is Sichuan style. Cantonese style with oyster sauce and salted fish. What I introduce is Sichuan style. Of course, you can do it together.

First prepare the fish sauce. Of course, you can also put it directly into the pot without adjusting it, but that requires higher heat and accuracy, so it is suitable for professional masters or experts.

Soak the onion, ginger and garlic slices in water, take them out after the taste is gone, and add sugar, vinegar and MSG. Adjust to the right taste. Be careful not to add too much water, add it according to the amount of eggplant. Usually the bottom of a bowl is enough.

Cut the eggplant into strips (not too thin), and then fry it in oil like roasted eggplant (there are two ways to do it, one is to fry it in bread, and the other is to fry it directly, it depends on yourself Like it). It is best to fry it twice, the first time on low heat to make it soft and cooked. The second fire is for coloring.

Fry the eggplant and set aside.

Put oil in the wok. Don’t make the wok too hot. Add Pixian Douban. After the red oil comes out, add ginger, green onion and garlic to the pan. Add minced meat, soy sauce and cooking wine. Add the fried eggplant (salted fish pellets can be added), stir-fry for a few times, peel the eggplant after the oil is released, let the oil flow back to the center naturally, and pour the prepared fish sauce into the dish (if you want to add oyster sauce, add it immediately) , taste it after the flavor is released to see if further seasoning is needed. Simmer over low heat to allow the eggplant to absorb the flavor, add water and starch, stir-fry and serve.