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Review the classic practice of fish flavored eggplant

1. Wash the eggplant and cut it into long strips, soak it in light salt water for 1 hour, drain the water, and sprinkle a thin layer of starch

2. Start the vegetable oil pan, stir fry with normal amount of oil. Turn 60% heat to medium and low heat, add eggplant strips and a little salt, stir fry until the eggplant is soft, then put into a deep dish for standby

3. Pork stuffing should be marinated for half an hour in advance with a small amount of raw soy sauce, rice wine and starch. Take the oil again, add the onion, ginger, garlic and pickled pepper bean paste. Stir fry the flavor and red oil slowly over low heat. Add the minced meat and stir fry until completely discolored

4. Add rice wine, soy sauce, rice vinegar and sugar in turn, stir fry well and turn off the heat

5. Spread the minced meat on the eggplant stir fried in advance, boil the water and steam for about 6 minutes