Fish-flavored eggplant is a traditional home-cooked dish. The main ingredient is eggplant, which is processed and baked with a variety of auxiliary ingredients. There are many different cooking methods that are delicious and nutritious. Fish-flavored eggplant is one of the Sichuan specialties and is a relatively representative fish-flavored dish in Sichuan cuisine. Friends who like this dish, please follow me and make it together!

Ingredients: eggplant, beef

Seasonings: oil, ginger, garlic, shallots, pickled red peppers, Pixian watercress, sugar, very fresh, oyster sauce, aged vinegar, cooking wine, pepper , chicken essence, starch

Production steps:

1. Peel the eggplant and cut it into strips, sprinkle with salt and marinate for ten minutes, and drain.

2. Chop the beef into minced meat, put it into a bowl and set aside.

3. Wash the eggplant with water, then squeeze out the water inside the eggplant, and finally coat it with a layer of sweet potato starch. It should be noted here that the eggplant is processed in this way to avoid deep-frying. It would be too wasteful to fry an eggplant at home. Oily.

4. Prepare some ingredients. Chop half of the pickled peppers, cut the other half into small pieces, mince the ginger and garlic, and chop the green onions.

5. Make a sauce. Add cooking wine, salt, pepper, light soy sauce, oyster sauce, sugar and chicken essence to the bowl and stir evenly.

6. When frying eggplants, it is recommended to use a flat-bottomed non-stick pan for better results and save a lot of oil. Heat the pot over high heat, pour oil into the pot, and fry the eggplant over medium heat until the eggplant is about 60% warm. Fry until the eggplant is watery and both sides are slightly brown, then you can take it out.

7. Reheat the pot, add oil and slide it out of the pot. The oil temperature is about 50%. Use low heat to stir-fry the minced meat. Keep frying the beef until there is no water vapor. Pour in the minced pickled peppers and Pixian bean paste and stir-fry to bring out the color and aroma of the soup. Then add the minced ginger, garlic and the other half of the pickled peppers and stir-fry. After stir-frying, add water and eggplant to the pot, then pour out the sauce and stir-fry. uniform. Bring the soup to a boil over high heat.

8. After boiling, open the lid of the pot and start to collect the juice. When it is almost done, start pouring some vinegar along the edge of the pot. Finally, pour in water starch several times to reduce the thick juice. Finally, pour in the chopped green onion and close it. Stir the heat evenly and then remove from the pot and serve on a plate. This fragrance makes me want to eat two bowls of rice.

Notes:

1. Eggplants are more delicious after being peeled and cut into slightly thicker strips. Add salt to the eggplant and fry it in water. Although the taste is slightly worse than deep-frying directly, it is more fuel-efficient to operate at home.

2. The ratio of ginger to garlic is 1:2, and the ratio of sweet and sour is 1:1.

3. Pixian Douban only increases the color of the soup in this dish, just an appropriate amount. Be sure to turn on low heat when frying the Pixian Douban.