Yu-Shiang Eggplant(yu xiang qie zi )

Yu-Shiang Eggplant

Introduction:

"Fish flavored eggplant should also be a famous dish in Sichuan cuisine. It's salty, spicy and delicious. It tastes unique and many people like it. I didn't like this dish very much before. I was always afraid that eggplant would absorb oil. Recently, I learned a good way to make eggplant not absorb oil. I'd like to share it with you. That is to marinate the eggplant for half an hour, the eggplant will come out of the water, pour out the water and fry it again, which will reduce the amount of oil absorption. "

Production steps:

Materials required:

Eggplant: moderate

Meat stuffing: right amount

Starch: right amount

Vinegar: right amount

Sugar: right amount

Soy sauce: right amount

Garlic: right amount

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

Pixian Douban sauce: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Qie Zi