Grilled eggplant with fish(yu xiang ba quan qie )

Grilled eggplant with fish

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: add ginger, salt, cooking wine and starch to the minced meat, stir in one direction and marinate for five minutes;

Step 3: make a small groove on the eggplant, and then drive it into the same groove every 2 cm;

Step 4: brew the marinated meat and pat a thin layer of starch on the surface;

Step 5: fry the eggplant in oil pan;

Step 6: deep fry until eggplant is mature;

Step 7: leave a little oil in the pot, saute bean paste and pickled pepper;

Step 8: add onion, ginger and garlic to saute until fragrant;

Step 9: add the fish flavor of white vinegar, sugar and salt, and add appropriate amount of broth;

Step 10: add the freshly fried eggplant;

Step 11: put in green beans and corn kernels, cook for one or two minutes, pay attention to turning in the middle, and pour the soup on Eggplant constantly;

Step 12: add a proper amount of water and thicken the sauce;

Step 13: put the eggplant on the plate and pour the green beans, corn and shallot on the eggplant;

Step 14: put it on the table.

Materials required:

Long eggplant: 1

Minced meat: 50g

Green beans: moderate

Corn kernels: right amount

Scallion: right amount

Ginger: right amount

Minced garlic: right amount

Bean paste: right amount

Pickled pepper: right amount

Shallot: moderate

Oil salt: right amount

Sweet and sour: right amount

Starch: right amount

Old style: moderate

Soy sauce: moderate

Note: 1. Add salt, cooking wine and other seasonings to the meat stuffing to make it taste; 2. Don't beat the eggplant too deep when grooving, and don't fill the meat stuffing too full; 3. Stir fry the bean paste first, then add the fish sauce, and then put the fried eggplant into it to make it taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yu Xiang Ba Quan Qie