1. Cut the eggplant in half from top to bottom, and then cut the eggplant surface into fish scales with a knife. Be careful not to cut the eggplant. Slits are cut on the surface of eggplant in one direction, and then cut in the other direction, so that the surface of eggplant becomes fish scales. Divide the modified half eggplant into four parts.
2. Cook the oil in the pot. When the oil temperature is 60% hot, add eggplant, fry until soft, and pick it up for use (be careful not to be too soft, or it will rot when fried). Garlic and ginger are cut into fine powder, and onion is cut into sections.
3, eggplant is very oil-absorbing, so when frying, you only need to put a little oil or even no oil in the pot. Then put the oil from the eggplant into the pot. When the pot is hot to 50%, pour in Sichuan spicy bean paste and stir fry. When the oil turns red and the water in the bean paste is almost dry, add the chopped garlic Jiang Mo. After the fragrance comes out, pour in minced meat, stir-fry and pour in sweet Chili sauce, stir-fry and pour in fried eggplant and salt, stir well and add a little water. When the water is almost dry, add monosodium glutamate, then thicken the water starch, and finally add chopped green onion.
1. Dig out half of the eggplant, put it in minced meat, and fry it in an oil pan with 60% oil temperature until cooked. Take it out for later use.
2. Add 50g of boiled juice, 25g of coriander, 3 star anise, 1 leaf, 40g of red wine and 45g of sugar to the pot, then boil, thicken and pour on the eggplant just now.
Eggplant and wax gourd 500g, chicken 1 00g, fried salted fish10g, clay pot sauce 30g, celery 50g, green pepper 20g, soup1cup, Shaoxing wine, garlic, chopped green onion, soy sauce and sesame oil.
1. Peel the long eggplant and wax gourd in batches, turn around and remove the tail. The first four pieces, about 12 cm long.
2. Heat the pan, drain the oil, and cook until it is about 60%. Add eggplant and melon strips and fry for about 1 minute until cooked. Pour it out and filter out the oil.
3. Use the remaining oil in the pot, add garlic, celery, pepper and steamed stuffed bun sauce to stir fry until fragrant, then add chicken essence, stir fry evenly, add Shao wine, soup, eggplant, melon strips, the above seasoning and fried salted fish, simmer for a while, add a little cornmeal and add tail oil. Transfer to an earthenware pot, heat until boiling, add sesame oil and chopped green onion, cover and serve.