Yu-Shiang Eggplant
Fish flavored eggplant is a famous dish of Sichuan cuisine among the eight major cuisines in China. The main ingredient is eggplant, which is processed and fired with a variety of auxiliary ingredients.
Step 1 . Ingredients: Long eggplant, chopped scallions, ginger, and garlic; br /><br /> Seasoning: 2 tablespoons of Pixian Douban Sauce, 1 tablespoon of white sugar, 1 tablespoon of vinegar, 1/3 tablespoon of salt, 1/3 tablespoon of soy sauce, 1 tablespoon of starch, and half a bowl of water.
Step 2 . Peel the cleaned eggplant and cut it into rolling blocks.
Step 3 . Pour a little oil into the pot and stir fry the eggplant pieces until soft.
Step 4 . Stir fry continuously until the eggplants darken in color, and when they become smaller, remove them.
Step 5 . Mix seasoning with starch and half a bowl of water to make a bowl of sauce for later use.
Step 6 . Pour a little oil into the pot, then add ginger and minced garlic to create a fragrant aroma.
Step 7 . Pour in the bean paste again and stir fry until fragrant.
Step 8 . Pour in the already stir fried eggplant and stir fry a few times.
Step 9 . Pour in the seasoning sauce and stir fry.
Step 10 . Wait until the soup thickens.
Step 11 . Features: Delicious taste and rich nutrition.
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