Yu-Shiang Eggplant in Casserole
Introduction:
"This dish belongs to Sichuan cuisine, and it's also my favorite. Unfortunately, my stomach is not very good. I dare not eat spicy food. It's really torture. When the dish came out of the pot, it was full of fragrance. It was really appetizing. However, I only tasted one mouthful of this disheartened stomach. Aftertaste ~ ~ ~ aftertaste ~ ~ ~ aftertaste ~ ~ "
Production steps:
Materials required:
Eggplant: moderate
Pork stuffing: right amount
Carrot: right amount
Green pepper: right amount
Onion and ginger powder: appropriate amount
Garlic slices: appropriate amount
Cooking wine: moderate
Soy sauce: right amount
Vinegar: right amount
Sugar: right amount
Pixian spicy bean paste: right amount
Starch: right amount
Soup: or water
Chicken essence: appropriate amount
Large material: moderate amount
matters needing attention:
Production difficulty: ordinary
Technology: stewing
Production time: half an hour
Taste: fish flavor
Chinese PinYin : Yu Xiang Qie Zi Bao
Yu-Shiang Eggplant in Casserole
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