Fish-flavored eggplant

Cut the eggplant with a hob, chop the tenderloin into minced meat, chop the garlic, pickled ginger, and pickled pepper into puree, and chop the fish scented leaves slightly.

Heat the oil in the pan. Put the eggplant in the pan and fry it for 1 minute. Remove and control the oil.

In addition, heat a pot and heat up rapeseed oil. Stir-fry the minced meat over low heat until it changes color. Stir-fry the ginger and pepper until fragrant, and stir-fry the red bean paste until fragrant.

Stir-fry the eggplant three or two times, add sugar, salt, chicken powder, balsamic vinegar, and 50ml water and cook over high heat.

When the juice is collected, take starch and 50ml of water to make water starch to thicken the sauce. Gently push the eggplant with the edge of the pot to turn off the heat.

Add minced garlic and fish scented leaves, stir briefly and take out.

Plate

Garnish with remaining fish-flavored leaf tips

Finished product pictures

This is one of my pots of fish and coriander.

Another pot, many people in the countryside of Sichuan basically have fish scented leaves at their doorsteps. When cooking fish or eggplant, just pick some and chop them up and cook them. It tastes great! I have always missed this smell. When I went back to my hometown some time ago, my father helped me dig up a few trees and plant them in two pots. They are doing well! I won’t just miss it anymore! If you want to taste the taste of home, you can do it in seconds!

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