I like fish flavored eggplant best. It's early winter yesterday. Although it's warm in the daytime, it's easy to cool down when cooking at night. It's warm to eat eggplant with strong sauce in a hot earthen pot. The smell of fish has always been famous because it has no fish, but it has the smell of fish!
Ingredients: a piece of eggplant, a small piece of streaky pork, a green and red pepper, 2 tbsp Pixian bean paste, 2 garlic slices, a little ginger, 8 pickled peppers, proper amount of oil
Sauce: 1 tsp salt, 1 / 2 tsp sugar, 1 tsp vinegar, 2 tbsp soy sauce, a small amount of cooking wine, a few drops of soy sauce, 1 tbsp starch, 3 tbsp water
Steps:
Cut the eggplant into small pieces, add a little salt, and let the water in the eggplant analyze
2 prepare other ingredients, cut the chilli into small pieces, cut the pickled peppers short, cut the pork slices into small pieces, cut the meat into pieces, cut the ginger and garlic into pieces, and pour all the ingredients into the bowl to make the sauce.
3. Squeeze water from eggplant
4 pots of hot oil, deep fry eggplant into golden yellow, then remove
5 fry pork in wok until fragrant, stir out oil, then scoop in Pixian bean paste, stir fry red oil over low heat
Add pickled pepper, garlic and ginger, stir fry until fragrant, then pour in eggplant
Stir fry the eggplant well and pour in the sauce
8. Collect the juice over high heat until it is thick. It's not easy to collect it too dry
When the eggplant is almost ready, take a casserole to heat it. When the eggplant is ready, pour it into the casserole immediately. At this time, the side of the casserole is bubbling. It's a good appetite scene
Delicious fish flavored eggplant in the winter snow night and family together to taste such delicious, is also a good life to enjoy!