To make this potato and eggplant casserole, I think the most crucial thing is to fry the eggplant, a lot of people at home to fry the eggplant tend to be reluctant to put the oil, in fact, frying eggplant in the frying pan, the more oil in the more oil, the result of the oil is that oil all of a sudden was eaten by the eggplant away. So, when frying eggplant oil should be a little more, eggplant that will be fried through, out of the pan on high heat to urge a little, the oil will not be eaten away, the remaining oil can be used to fry other dishes, a little bit of waste Oh.

1, long eggplant peeled, cut into long strips; garlic minced; ginger cut into ginger; green and red peppers also cut into the garlic similar to the small grain; mushrooms rise well after the same cut small grain.

2, potatoes into the 5 into the heat of the frying pan until cooked, frying process into a large piece of ginger in the frying pan, the purpose is to remove the fishy flavor, after frying, take out, with a knife, the same chopped into mushrooms.

3, will be sprinkled with a little bit of powder on top of the eggplant, and with the hands and even, into the seventy percent of the hot frying pan (frying eggplant oil to be a little bit more, the oil is best able to end up over the eggplant), the eggplant will be fried until yellowish-brown, fish out of the oil control, the rest of the oil poured into a small bowl can be fried in other dishes.

4, minced pork with egg yolk, pour into the fried eggplant frying pan just now (the pan does not need to put oil, because the residual oil to fry eggplant out of the pan a little oil enough to sauté the meat with), stir-frying, and then pour out for spare.

5, frying pan brush clean, frying hot, pour a little hot oil (just fried eggplant oil can be), down into the garlic, green and red pepper particles, mushroom particles, Hou Hou sauce, Guilin chili sauce, etc. stir-fried excellent, pour into the pork filling, sprayed with wine, stir-frying for two times.

6, the fried eggplant into a good, add a little soup (water), the amount of water to be the end of the eggplant as appropriate.

7, add salt, chicken powder, oyster sauce, sugar and soy sauce, burn until the eggplant taste and cooked, look at the color, if the color is light, then add some soy sauce. (Under the seasoning to taste, don't forget the garlic sauce and sauce is relatively salty)

8, and then burn the last water starch hook a little thickening, pot sheng into the hot pot in the (if there is no pot sheng in the deeper dish can be). Can also be sprinkled on top of the eggplant onion and parsley, the flavor will be better. How about this Fish Scent Eggplant Casserole, is it mouth-watering enough? Then let's have a handful of it. Tips:

Many people tend not to put oil when frying eggplant at home, in fact, the more oil in the frying pan when frying eggplant will save more oil, the result of less oil is that the oil is eaten away by the eggplant at once. So, frying eggplant when the oil should be a little more, eggplant that will be fried very thoroughly, out of the pan when the fire to urge a little, the oil will not be eaten away, the remaining oil can be used to fry other dishes, a little bit of waste Oh.