Home-cooked fish-flavored eggplant

Overview

How to cook Home-cooked fish-flavored eggplant at home

Peel the eggplant and tear it into pieces by hand.
Chop onion, ginger and garlic into mince.
Mix one spoon of light soy sauce, two spoons of mature vinegar, half a spoon of dark soy sauce, half a spoon of white sugar, and half a spoon of sweet potato starch to make a juice and set aside.
Eggplant likes oil very much, so first put the eggplant in a vegetable pot with a small amount of oil and roast it until medium-cooked.
Heat the cold oil in the pan, pour the minced meat, add a little cooking wine to remove the fishy smell, stir-fry until cooked, and serve.
The onions, ginger and garlic mince are fragrant, add bean paste and stir-fry.
Pour in the fried minced meat, stir-fry the eggplant and then pour in the prepared sauce.
Pour in enough hot water to cover the eggplants and simmer over low heat, stirring a few times to prevent them from sticking to the pan. After three minutes, the juice will drain away and turn off the heat.
After taking it out of the pan, sprinkle some green pepper shreds on it.