Yu-Shiang Eggplant
When I just graduated from school to cook, I bought the first recipe of Sichuan cuisine series. I also learned to cook fish flavored eggplant, which was very delicious. But the book says you should fry the eggplant first, so it will be softer, waxier and more delicious. However, the amount of oil is too large, so I improved it and salted it for a while. The eggplant produced in this way is still soft, waxy and delicious. It's super delicious. If you want Sichuan food and are afraid of oil, you can try it.Because there is salt in the pickled eggplant and the bean paste is salty, there is no need to add extra salt to this dish.
Step 1 . Cut the eggplant into strips.
Step 2 . Sprinkle some salt and marinate for 10 minutes.
Step 3 . Cut the garlic, red pepper and ginger into small pieces.
Step 4 . Put oil in the bottom of the pot, and stir fry ginger and garlic until fragrant.
Step 5 . Squeeze out the water from the pickled eggplant, pour it into the pot, add red pepper and stir fry evenly.
Step 6 . Take half a bowl of water, add bean paste, sugar and starch, and stir well.
Step 7 . Pour the mixed juice into eggplant, reduce the heat and stir fry for two minutes. Drizzle a little sesame oil when coming out of the pot.
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