Ingredients

Eggplant

Scallion

Ginger

Garlic

Pixian Bean Sauce 2 tbsp

Sugar 1 tbsp

Vinegar 1 tbsp

Salt 1/3 tbsp

Soy sauce 1/3 tbsp

Starch 1 tbsp

Water half bowl

Soy flavor

To cook, half hour

Cooking process

Half hour

The process takes time. p>Half bowl of water

Sauce flavor

Burning process

Half hour Consumption

Normal Difficulty

Steps to make Fish-Scented Eggplant

1

Ingredients: long eggplants, minced green onion, ginger and garlic

Seasonings: 2 spoons of Pixi County Bean Sauce, 1 spoon of sugar, 1 spoon of vinegar, 1/3 spoon of salt, 1/ 3 spoon of soy sauce, 1/ 3 spoon of corn starch, 1 spoon of starch, 1/ 3 spoon of soy sauce. 3 tbsp, 1 tbsp cornstarch, half a bowl of water.

2

Peel the washed eggplant and cut it into hobnail pieces.

3

Pour a little oil in a pan, put the eggplant pieces into the pan and stir-fry to soften.

4

Stir-fry until the eggplant turns darker in color and somewhat smaller.

5

Seasoning mix with cornstarch and half a bowl of water to make a bowl of sauce and set aside.

6

Pour a little oil into the pan, add ginger and garlic crushed to burst the flavor.

7

Then pour in the bean paste and stir-fry to bring out the flavor.

8

Pour in the fried eggplant and stir-fry a few times.

9

Pour in the sauce and stir fry.

10

Wait for the soup to thicken.

11

Features: flavorful and nutritious.

Kitchenware used: wok