1. 3 long eggplants and 8 shrimps. 1 teaspoon of light soy sauce, 2 teaspoons of white sugar, 3 teaspoons of vinegar, 1 tablespoon of chopped pepper, 4 cloves of garlic, 15 grams of green onions, 10 grams of ginger, a little white pepper, 1 gram of salt, appropriate amount of water starch, appropriate amount of flour
2. Let's deal with the fresh shrimp first. The shrimp is headed, shelled, and tail left, and the shrimp thread is removed from the center.
3. Put the shrimp balls without the shrimp thread into a container, add a little white pepper, a little salt, and a little starch to pick up and marinate for a few minutes.
4. When pickling the shrimps, prepare the small ingredients, mince the onion, ginger, and garlic separately and set aside.
5.
Process the small ingredients and then process the eggplants. Wash the eggplants without peeling them. Cut them directly into hob blocks for later use. The eggplant pieces should not be too small, they will shrink after frying.
6. Put the cut eggplants in a basin, add a little salt to pickle for two or three minutes, then add two spoons of flour to mix evenly, try to coat each eggplant with a thin layer of flour. (Wrapped in a thin layer of flour, it is easy to form a hard crust when fried, it is not soft and collapsed, and it is not easy to absorb oil)
7. Put the wok on the fire, add the oil and heat to 60% to 70% hot, add the eggplants coated in flour and fry them in batches. (When frying eggplant, the fire should not be too low, the lower the fire, the easier the eggplant will absorb oil)
8. Fry the eggplant thoroughly and remove it for later use. (The thin floured eggplant is not soft at all when fried)
9. Leave the bottom oil in the pot, add the marinated shrimps and slide them until they change color and remove them.
10. Fried eggplant and smooth shrimp
11. Leave a little base oil in the pot, add chopped pepper, green onion, ginger and garlic until fragrant. Add light soy sauce and sugar in turn
12. Add balsamic vinegar. Let me talk about vinegar. The vinegar used by Zerui Ma is ordinary balsamic vinegar with an acidity of four o'clock. If you use old Shanxi vinegar or other very sour vinegars, for example, some vinegars can reach 9 degrees, then it must be Reduce the amount of vinegar as appropriate.
13. Add half a bowl of water and bring to a boil.
14. Put the fried eggplant and prawn balls in the pot after the sauce is boiling, and cook for two minutes on medium heat, so that the prawn balls and eggplant are fully flavored.
15. Boil until the soup is reduced, thicken the starch with water. Accustomed to heavy colors, I put a few drops of old soy in the water starch.
16. Pour in the gorgon sauce and stir-fry on high heat until the gorgon sauce is thick, and basically wrap it in the ingredients and then turn off the heat.
Tips:Eggplant is easier to flour after being marinated with a little salt.
