Yu-Shiang Eggplant(yu xiang qie zi )

Yu-Shiang Eggplant

Introduction:

"I like this dish when I was a child. Now there are too many kinds of dishes. It's the turn of fish flavored eggplant. There are still so many drops here. When I was a child, I asked my mother why there is no fish in fish flavored eggplant? Mom, fish is expensive. It's funny to think about it. I'm making it for my son now. He's never asked such a stupid question. Maybe it has something to do with his son's not cold to eggplant! I haven't eaten it for a long time. I want to eat it today. It's a good day and I'm in a good mood. It depends on the people who are in a good mood to do things like this! "

Production steps:

Step 1: cut the eggplant in half and cut it with a cross knife! This makes the eggplant more delicious!

Step 2: minced meat, onion, ginger, garlic, pickled pepper, chopped as shown in the picture

Step 3: minced meat, onion, ginger, garlic, pickled pepper, chopped as shown in the picture!

Step 4: stir fry minced meat in oil pan

Step 5: in turn into Douban, pickled pepper, ginger and garlic can be fried incense, add appropriate amount of water!

Step 6: after boiling, add eggplant and two drops of soy sauce!

Step 7: put the scallion in a bowl, mix the soybean flour, vinegar, sugar, salt and water into the sauce!

Step 8: after the eggplant is cooked, add the right sauce and start the pot!

Step 9: put it on a plate!

Materials required:

Eggplant: moderate

Minced meat: moderate amount (it doesn't matter whether you are fat or thin, or whether you add meat or not)

Pickled pepper: appropriate amount

Douban: moderate

Ginger: right amount

Vinegar: right amount

Scallion: right amount

Sugar: right amount

Old style: moderate

Soybean powder: appropriate amount

Garlic: right amount

Note: my minced meat is the rest of the fat, in fact, it doesn't matter whether or not to add minced meat, depending on personal preferences! I think the smell of fish is mainly the beauty of pickled pepper and ginger, onion and garlic!

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: fish flavor

Chinese PinYin : Yu Xiang Qie Zi