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Fish-flavored Eggplant Recipe
When I was a kid, whenever my family made fish-flavored eggplant, the unique sour, sweet and spicy taste always made me hungry. Today, I want to share this delicious dish with you, so that we can reminisce about that simple and beautiful time together.
INGREDIENTS
Main Ingredients
- ·500g eggplant
Additional Ingredients
- ·10g onion
- ·10g ginger
- ·10g garlic
Seasonings
- ·10ml Cooking wine
- ·20ml soy sauce
- ·30ml vinegar
- ·40g sugar
- ·50ml Shimizu
- ·10g Cornstarch
- ·5g Sichuan peppercorn
- ·20g Chop the chili peppers
- ·30g Bean paste
DIRECTIONS
Step 1
Eggplant processing: Cut the eggplant into pieces and soak them in a basin of water to prevent the eggplant from oxidizing and turning black.
Step 2
Prepare the ingredients: cut the green onion into shreds, ginger into shreds, and garlic into flakes. At the same time, add 10ml cooking wine, 20ml soy sauce, 30ml vinegar, 40g sugar, 50ml water and 10g cornstarch into a bowl and stir well to make the sauce.
Step 3
Stir-fry the eggplant: Pour oil into the pan, add the eggplant after the oil is hot, stir-fry until it changes color. Add some cooking oil during the process to ensure that the eggplant is heated evenly. After frying, serve and set aside.
Step 4
Stir-fry the Sichuan peppercorns: Add a little oil to the pot, put in the Sichuan peppercorns and stir-fry until the aroma comes out. After the Sichuan peppercorns are fragrant, remove them and leave the bottom oil.
Step 5
Stir-fry until the oil turns red: Add chopped chili peppers and bean paste to a pan with some oil in it, stir-fry over low heat until the oil turns red to enhance the color and flavor of the dish.
Step 6
Add onion, ginger, garlic and eggplant: Add the chopped onion, garlic and ginger, stir-fry for a few times, then put the previously fried eggplant into the pot.
Step 7
Add sauce and serve: Pour in the prepared sauce, stir-fry quickly to evenly coat the eggplant with the sauce, stir-fry evenly and serve.