Fish-flavored eggplant

Overview

Fish-flavored eggplant is a Sichuan dish that is characterized by salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavors. The sweet and sour ones are the most appetizing.

Tags

• hot dishes
• home cooking
• preparing meals
• banquet dishes
• lunch
• dinner
• chicken essence
• chopped pepper
• clear water
• eggplant
• ginger
• green onions
• oyster sauce
• peanut oil
• pixian doubanjiang
• starch
• very delicious
• vinegar
• white sugar
• chopped green onion
• garlic

Ingredients

Steps

1. 1 Prepare an eggplant.

   

2. 2 Wash the eggplant, take the stems and cut them into long strips of about 4cm, put them in a basin with water and soak them in black water.

   

3. 3 Squeeze the water out of the eggplant with your hands and place it in a water-free basin.

   

4. 4 Sprinkle some starch on top.

   

5. 5 Use your hands to mix the eggplant evenly so that each piece of eggplant is coated with starch.

   

6. 6 Pour oil into the pot. The oil temperature is 60% hot. Add the eggplants one by one and fry until the eggplants feel crispy when touched with chopsticks. Take them out.

   

7. 7 All fried eggplant.

   

8. 8 Wash and chop green onions, mince garlic and ginger, and prepare chopped peppers and Pixian bean paste.

   

9. 9 Take a small bowl of fish flavoring sauce, add sugar, chicken essence, seasoning, corn starch, oyster sauce, vinegar and water, stir well and the fish flavoring sauce is ready.

   

10. 10 Pour oil into the pot and sauté the onions, ginger and garlic over low heat.

    

11. 11 Add Pixian bean paste and chopped pepper and stir-fry until red oil is produced.

    

12. 12 Add the fried eggplant and stir-fry evenly.

    

13. 13 Finally, stir the prepared fish sauce and pour it in and stir-fry.

    

14. 14 The fried eggplants are shiny and the soup is slightly dry.

    

15. 15 Remove from the pan, sprinkle with chopped green onions and serve.