Super rice minced meat and eggplant casserole practice of the approach ?

Long eggplant pair cut and torn into segments, add 1 tbsp salt to scratch and pinch evenly, this step is to remove the excess water in the eggplant.

Add 1 tablespoon of cooking wine and a pinch of salt and pepper to the minced meat, and set aside.

Mix the sauce: 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp vinegar, 1 tbsp cornstarch, 3 tbsp sugar, 3 tbsp water.

Eggplant oil: Pour 1/3 of the oil into the pan, wait until the oil temperature rises to the point where chopsticks will form small bubbles, squeeze out the excess water from the eggplants, and slowly put them into the pan to deep-fry for 1 minute. If you have a lot of eggplants, you can add them in batches.

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Turn off the heat and remove the eggplants from the pan, they are a beautiful shiny color! The fried oil is poured into a small bowl, a lot of oil ah, a little heartache ~

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Start the pan and add 2 tablespoons of oil in a small bowl, add ginger and garlic minced, burst incense, then add a spoonful of soybean paste, into the marinated minced meat and stir-fry until browned.

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Pour in the eggplant and the prepared sauce, stir-fry well, taste the saltiness of the eggplant, add salt or sugar to taste.

Cover the pot and simmer on low heat for 5 minutes. 5 minutes later, taste the eggplant to see if it achieves the fishy flavor we want, sweet with a touch of sourness and spiciness (>^ω^<) If there is more broth in the pot, turn the heat to medium and stir-fry to collect the juices appropriately.

Out of the pot into a small casserole, sprinkle with chopped green onion, young and old fish-flavored eggplant is ready ╮(￣▽￣"")╭

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Tips

1. When you are deep-frying the eggplant, the amount of oil should be enough, and if you don't want to put in too much oil, you can deep-fry it in batches. Eggplant should not be fried too soft, so 1 minute is best.

2. The most important seasonings for fish flavor are bean paste, vinegar and sugar, while soy sauce and dark soy sauce are for proper seasoning and coloring, so they should not be too salty, and don't add salt to the sauce first.