【Sichuan】Fish-flavored eggplant

Overview

Fish-flavored eggplant, also known as Yu-flavored eggplant, is one of the traditional specialties of Sichuan Province. It is a representative fish-flavored dish in Sichuan cuisine. It is as famous as fish-flavored pork liver, fish-flavored shredded pork and fish-flavored three shredded fish and is very popular.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• cooking wine
• garlic
• light soy sauce
• long eggplant
• oil
• onions
• pixian doubanjiang
• pork
• starch
• vinegar
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Cut the eggplant into long strips.

   

2. 2 Use salt to squeeze out the water. After 10 minutes, squeeze out the water with your hands and pour it out.

   

3. 3 Chop the pork stuffing and marinate it with cooking wine and starch for a while.

   

4. 4 Squeeze out the water from the eggplant and spread it evenly with cornstarch.

   

5. 5 Slice the ginger and mince the onion and ginger.

   

6. 6 Put oil in the pan, add eggplant and fry until cooked.

   

7. 7 Pour a little oil into the pan, sauté the onion, ginger and garlic until fragrant, then add only half of the onion and minced garlic.

   

8. 8 Pour in the meat filling and spread it out until it changes color, then add a spoonful of Pixian bean paste.

   

9. 9 Stir the Pixian bean paste until evenly mixed.

   

10. 10 Pour in the eggplant and stir-fry. At this time, add the other half of the minced onion and garlic, add light soy sauce, sugar, pour in vinegar, cover with water starch and remove from the pan.

    

11. 11 The fish-flavored eggplant is ready.