Fish-flavored eggplant

Overview

How to cook Fish-flavored eggplant at home

Remove the stems from the long purple eggplant, wash and cut into small sections, drain the water.
Pour a spoonful of rice wine into the minced meat, stir evenly and simmer for a while.
Pour a small amount of cooking oil into the pot and stir-fry the eggplants, then remove.
Add a small amount of oil and stir-fry the eggplant again, stir out the oil absorbed by the eggplant, stir-fry until slightly soft and then serve again.
Chop green onions and ginger.
In a separate pan, stir-fry the minced meat until it changes color.
Add ginger and minced garlic.
Add a spoonful of Pixian bean paste and stir-fry together.
Add eggplant and stir-fry together.
Add half a bowl of water, then add a small amount of soy sauce, add an appropriate amount of sugar, chicken essence to taste, and reduce the juice over high heat.
Finely chop green onions.
Sprinkle with chives and serve.
Finished product. The fragrance is overflowing!