The main ingredient is eggplant, with a little pork belly foam. Fish-flavored eggplant is a dish made of eggplant with Pixian bean paste, pickled pepper, pickled ginger and other seasonings. Its taste is thick and long, and the smell of fish is lingering. Stir-fry fish-flavored dishes, try not to be too thick, otherwise the oil will take a long time and it will be difficult to grasp. And the thickness should be as consistent as possible, otherwise it will be not good if it is overcooked and undercooked when oiling. The sauce is sweet, slightly spicy and delicious. Oil eggplant is crisp and tender, with a piece of meat foam and a strong fishy smell. The smell is sour and spicy, with a hint of sweetness! Fish-flavored eggplant is not difficult to make, but the key is the preparation of fish-flavored juice.
The most important thing is the blending of "fish flavor". The fish flavor of this dish is mainly mixed with sugar, vinegar and bean paste. Eggplant is very oil-absorbing, and drying starch in advance can effectively prevent eggplant from absorbing too much oil, and the finished product will taste better. If you don't want to fry, you can put less oil and stir fry over high fire. The taste of fish flavor depends on the mastery of these ingredients, then add bean paste to stir-fry red oil and flavor, then add soy sauce, fresh soup and a little salt to boil, then add minced chives, sugar, monosodium glutamate, balsamic vinegar and starch to collect juice, and then pour in a little sesame oil.
Eggplant eats garlic very much, and the garlic flavor can't be exerted if it is put too early, so we will put it when we finally cook it, so that the garlic flavor will be released as much as possible to deepen our appetite.