Eggplant with minced meat and fish flavor

Overview

How to cook Eggplant with minced meat and fish flavor at home

Tags

• hot dishes
• sichuan cuisine
• autumn recipes
• winter recipes
• lunch
• dinner
• cooking wine
• doubanjiang
• eggplant
• garlic
• green chili
• onions
• pork belly
• rice vinegar
• white sugar
• red pepper
• soy sauce

Ingredients

Steps

1. 1 Raw materials;

   

2. 2 Cut eggplant in half;

   

3. 3 Cut the eggplant on the skin side. If you don’t cut it all the way, it’s really not possible. Place chopsticks on both sides of the eggplant to cut;

   

4. 4 Dice green and red pepper;

   

5. 5 Chop green onions;

   

6. 6 Shred the pork belly;

   

7. 7 Pan-fried eggplant;

   

8. 8 Fry both sides and set aside;

   

9. 9 spoon of soy sauce + 3 spoons of rice vinegar + 1 spoon of sugar

   

10. 10 Start cooking: When the oil is hot, stir-fry the onions;

    

11. 11 Stir-fry the shredded pork until the onions are fragrant;

    

12. 12 Stir-fry the shredded pork until it changes color;

    

13. 13 Add the bean paste, adjust the heat to medium-low, and slowly stir-fry until the bean aroma is released;

    

14. 14 It looks like there is very little oil and it is very dry. I deliberately put less oil in it, just enough to fry the shredded pork, because the eggplant eats a lot of oil;

    

15. 15 Add diced chili + prepared sauce + fried eggplant + water;

    

16. 16 When the vegetables are fragrant, boil the water, add minced garlic and turn off the heat;

    

17. 17 Take out of the pot;

    

18. 18 Done!