Soft and crispy, savory flavor

Materials:

50 grams of salted duck egg yolk (I used five yolks), 400 grams of eggplant, 25 grams of minced garlic, 15 grams of minced green onion, minced ginger,

3 grams of refined salt, 1.5 grams of monosodium glutamate (MSG), 8 grams of wet cornstarch, 50 grams of broth, 10 grams of sesame oil, 300 grams of oil. (The original recipe also added a small amount of sugar and balsamic vinegar, I do Hou also have to add, but eat feel not to our Hunan flavor ah, our Hunan cooking very little sugar, vinegar, I have eaten at home only salty no sweet)

Method of production:

01. Eggplant cut into strips, green and red peppers cut into small pieces, shallots chopped, ginger and garlic grated into a paste. (This dish of eggplant can not be soaked in water, to directly fry)

02.pan oil to seventy percent heat, down into the eggplant strips fried through, poured into the funnel drain oil (oil must be drained, otherwise it will be greasy)

(I don't like to deep-frying things, usually frying things with a small amount of oil, with a deep bottom of the skillet you can save some oil)

03.salted egg yolks cut into small pieces. (Steamed and then chopped more easily chopped, I now do this fried out will be lumps)

04. pan heat a small amount of oil, small fire into the salted egg yolks slowly stir fry scattered fried incense, sheng out standby.

05. Heat a small amount of oil in the pan, pour ginger and garlic, green and red peppers stir-fried.

06. Put in the fried egg yolks.

07. Add fried eggplant strips.

08. Add a small amount of water, refined salt, stir fry, add monosodium glutamate, thicken with wet starch, drizzle sesame oil, plate ready