Fish-flavored eggplant stew

Overview

The cooked eggplant is delicious and goes well with rice. The Yuxiang Xiang Eggplant Stew I had in a restaurant once was very rich in flavor, soft and glutinous, with red oil and purple eggplants. It was very delicious, so I looked it up online and tried to make it. Haha, it was also delicious!

Tags

• private kitchen
• doubanjiang
• eggplant
• garlic
• light soy sauce
• minced pork
• old soy sauce
• onions
• green pepper

Ingredients

Steps

1. 1 Eggplant cut into strips and washed in cold water

   

2. 2 Chop the minced meat, garlic, onions, and green peppers and set aside.

   

3. 3 Drain the eggplants and fry them until soft. I forgot to take pictures of this step. Put light soy sauce, dark soy sauce, sugar, and mature vinegar into a bowl to prepare the fish-flavor sauce and set aside.

   

4. 4 Add a little oil to the pan, stir-fry the minced meat and add the minced garlic until fragrant

   

5. 5 Add the bean paste and stir-fry until red oil comes out, then add the fish-flavor sauce and an appropriate amount of water and bring to a boil. Pour it over the fried eggplant. Place it in a casserole and simmer for 10 minutes to add flavor. When the pot is about to start, add green peppers.

   

6. 6 When the pot is boiling, add the green onions and let the soup in the casserole simmer to create the aroma of the green onions.