Ingredients: eggplant, beef
Seasoning: oil, ginger, garlic, shallots, pickled peppers, Pixian watercress, white sugar, fresh fragrance, oyster sauce, aged vinegar, cooking wine, pepper, chicken essence and starch.
Production steps:
1. Peel eggplant and cut into strips. Sprinkle with salt and marinate for ten minutes. Cut off the water.
2. Chop the beef into minced meat and put it in a bowl for later use.
3. Wash the eggplant with clear water, then squeeze out the water inside the eggplant and finally wrap it with a layer of sweet potato starch. It should be noted here that eggplant should be treated without frying, and frying an eggplant at home is a waste of oil.
4. Prepare some ingredients, chop half of pickled peppers, cut the other half into small pieces, mince ginger and garlic, and cut shallots into chopped green onions.
5. Mix a juice, add cooking wine, salt, pepper, soy sauce, oyster sauce, sugar and chicken essence to the bowl and mix well.
6. here, when frying eggplant, it is recommended to use a flat-bottomed non-stick pan, which will have a good effect and save a lot of oil. Heat the pan on a big fire, pour oil and slide. When the oil temperature is about 60%, fry the eggplant in the fire until the eggplant comes out of the water and the two sides are slightly yellow, and then take it out.
7. Start the pot again, heat it, lubricate it, and stir-fry the minced meat with a small torch when the oil temperature is about 50%. When the beef is fried until there is no steam, you can add chopped pickled peppers and Pixian watercress to stir-fry the soup color and fragrance, then add minced ginger and garlic and the other half of pickled peppers, stir-fry, add water and eggplant to the pot, then add juice and push evenly. Boil the soup with high fire.
8. After boiling, open the lid and start collecting juice. When it is almost finished, start pouring some vinegar along the edge of the pot. Finally, pour water starch several times and collect concentrated juice. Finally, pour in chopped green onion, turn off the heat and push well. Then take out the pan and put it on the plate. The smell makes me want to cook two bowls of rice.
note:
1. Eggplant tastes better after peeling, and the strips are slightly thicker. Eggplant is fried with salt in water. Although the taste is slightly worse than direct frying, it will be more fuel-efficient to operate at home.
2. The ratio of ginger and garlic is 1: 2, and the ratio of sweet and sour is 1: 1.
3. Pixian watercress only adds soup color to this dish, just a little. When frying watercress in Pixian County, you must turn on a small fire.