The method of making fish flavored eggplant

Health benefits

Eggplant: promoting blood circulation and removing blood stasis

Vinegar: promoting blood circulation and removing blood stasis

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients and materials

500g Eggplant

Appropriate amount of water starch powder

One tablespoon of Pixian Douban Sauce

One tablespoon of cornstarch

One tablespoon of sugar

1 tablespoon light soy sauce

Moderate salt (used for eggplant dehydration)

1 tablespoon vinegar

10g each of scallions, ginger, and garlic

One tablespoon of cooking wine

A small bowl of minced pork

Recipe for Fish flavored Eggplant

1. Wash the eggplant and cut it into strips, or use a rolling cutter to cut it. Chop pork into minced meat. Various seasonings for later use.

2. Sprinkle some salt on the eggplant strips and mix well. Marinate for ten minutes and dehydrate.

3. Add a little cornstarch, cooking wine, and marinate the minced pork for a while.

4. Squeeze out the water from the eggplant by hand and absorb it with kitchen paper.

5. Add cornstarch to the eggplant strips and stir well, let it sit for more than ten minutes.

6. Heat up the pot and add more oil. First, put an eggplant in and try it out. If there are fine bubbles on the edges of the eggplant, pour in all the eggplants and fry until soft. Remove and drain the oil for later use.

7. Leave a little oil in the pot, warm the oil over low heat, and stir fry the sliced ginger, half of the scallion white, and garlic until fragrant.

8. Put minced pork into the pot and stir fry until smooth and discolored.

9. Pour a spoonful of Pixian bean paste into the pot and stir well.

10. Pour a tablespoon of cooking wine into the pot.

11. Put the well oiled eggplant strips into the pot and stir evenly over medium heat.

12. Stir in the soy sauce and sugar, stir well, and add the remaining garlic and onion white.

13. The eggplant is soft and glutinous, and the soup is about the same amount. Pour vinegar along the edge of the pot. Add some water starch.

14. Garnish with scallions and start!

Tips

1. Eggplant is dehydrated with salt, squeezed dry, and then coated with cornstarch to reduce oil absorption and maintain its color during cooking. 2. To make this dish, choose bright colored eggplants, while dark colored eggplants are suitable for steaming. 3. The cooking process does not require adding salt, as both soy sauce and Pixian bean paste contain salt.

3. The fish flavor is salty, fresh, sour, and spicy, with a hint of fish but no fish. Its fish flavor is derived from seasoning and is also a classic flavor of Sichuan cuisine. Often leaving cute comments, even without fish, it's still called fish flavored eggplant? Now it should be clear!

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