Dried Eggplant with Fish Flavor
1.
Dry the eggplant and soak it softly
2.
Dry it up and set aside
3.
Cut the tenderloin into strips, add water and starch, and make the paste evenly
4.
Heat the pan with cold oil, add the starched tenderloin to smoothly cooked
5.
Hold out
6.
Leave the bottom oil in the pot, add the green onion, ginger, garlic and fry until fragrant
7.
Then add Pixian bean paste and stir-fry for red oil
8.
Add spare dried eggplant and tenderloin
9.
Stir it evenly
10.
Add some light soy sauce
11.
Then add some salt and a little sugar to taste
12.
After stirring evenly, turn off the heat
13.
Put it out of the pot and serve on the plate, ready to taste
Tips:
1. When frying Pixian Doubanjiang, use a low heat to prevent the bottom from sticking.
2. If you like spicy flavor, you can add a little chili.