[fish flavored eggplant](yu xiang qie zi )

[fish flavored eggplant]

Introduction:

Production steps:

Step 1: wash eggplant and cut it into slices. Soak in water and a little salt for 10 minutes. Cut green pepper and red pepper into small pieces. Cut garlic and ginger into small pieces. Mix water, starch, soy sauce, soy sauce, sugar, salt, monosodium glutamate and sesame oil into sauce. Mix pork foam with a little salt and flour

Step 2: pour vegetable oil into the pot, which is almost half of the eggplant. Heat the oil, pour in the eggplant and stir fry until it changes color

Step 3: take out the fried eggplant and control the dry oil

Step 4: leave a little oil in the pot, don't need too much, because the eggplant itself has oil, pour in the garlic and ginger, stir fry the spoon, add the red oil bean paste and fry until the red oil comes out

Step 5: add the marinated pork foam and stir fry the raw pork, then add green pepper and red pepper and stir fry together

The sixth step: finally, pour eggplant and stir fry evenly, then pour in the prepared prepared sauce, simmer until the sauce is ready.

Materials required:

Purple eggplant: 1

Pork foam: 1 small bowl

Green pepper: 1

Red pepper: 1

Garlic: 3 slices

Ginger: 2 tablets

Red oil bean paste: 1 teaspoon

Starch: 2 tbsp

MSG: 1 teaspoon

Salt: 1 teaspoon

Soy sauce: 2 teaspoons

Old style: half a spoonful

Sugar: 1 teaspoon

Raw powder: appropriate amount

Sesame oil: right amount

Vegetable oil: right amount

Note: eggplant fried oil will be a lot, so changed the half fried, as long as the oil can not reach half of the eggplant, so do not lose delicious eggplant, enough oil will not be too much!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Qie Zi