Chinese Food
Sichuan style eggplant with fish flavor
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Because it was dried before. Eggplant is not too greasy. In addition, it should have the smell of fish. Garlic must be put enough. In addition, sugar and vinegar should be mixed better than lielie.
Cooking ingredients
Cooking Steps
Step1:Long eggplant is better than round eggplant. I feel it. Most of the garlic is used.
Step2:Mix the sweet and sour juice according to the ratio. I use the amount of ordinary white porcelain spoon at home.
Step3:Stir fry eggplant strips directly in the pot. Eggplant moisture will be evaporated. In this way, it can ripen faster in the later process. Avoid absorbing more oil.
Step4:Put the fried eggplant in reserve.
Step5:Heat the oil. Stir fry the bean paste. Stir fry and add chili oil. This will help the dishes look better. If you don't eat spicy, you don't need chili oil.
Step6:Stir fry with minced garlic and ginger. Stir fried incens
Step7:Put in eggplant strips and stir fry to taste. Add a little wate
Step8:When the water in the pot is almost dried up, pour in the sweet and sour juice. Because there is starch in it. Put in the juice and stir fry until it is thick, and then turn off the fire, so as not to paste the pot.
Step9:Sprinkle with Scallio
Cooking tips:There are many ways to make eggplant with fish flavor. As long as you have a good grasp of the sugar and vinegar juice, you can make it taste better. But remember to stir fry the minced garlic and ginger. Don't put the minced garlic out of the pot. It will have the spicy taste of raw garlic. And the taste of fish will be gone. There are skills in making delicious dishes.
