Dried Eggplant with Fish Flavor

Name: Dried Eggplant with Fish Flavor
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Dried eggplant; 200g Tenderloin; 2 tbsp oil; 8g salt; 3g Sugar; 1 tbsp Pixian Doubanjiang; Some Green onion ginger garlic; 1 tbsp Soy sauce; a little Water starch

by Gluttonous

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In autumn, the eggplant is cut into strips, steamed and aired, and it becomes "dried eggplant." The dried eggplant and eggplant should be two different ingredients, so the cooking method is different. Generally, when making "dried eggplant", it is best to cook it with meat to taste delicious.

Ingredients

300g Dried Eggplant
200g Tenderloin
2 tbsp Oil

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8g Salt

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3g Sugar

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1 tbsp Pixian Doubanjiang
Some Green Onion Ginger Garlic
1 tbsp Soy Sauce

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a little Water Starch

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.