Eggplant with Garlic and Fish Sauce
1.
Wash the eggplant head and tail.
2.
Peel at intervals, cut in half, and then cut off. (Pictured)
3.
Peel the garlic and chop into minced garlic.
4.
Use a bowl to adjust the sauce, add fish sauce, oyster sauce, chicken noodles, light soy sauce, Laoganma spicy tempeh, stir well with chopsticks, and set aside for later use.
5.
Cut the eggplant and soak it in clean water for a while, (to remove the astringency), pick up and squeeze the water dry.
6.
Put a little oil in a pan to heat up, put down the eggplant and fry on medium heat.
7.
In the meantime, use chopsticks to pick up the eggplant and turn it back and forth, fry until the eggplant is browned on both sides, and add some water.
8.
Cover the pot and simmer over medium heat for 10 minutes.
9.
Until the eggplant is soft and rotten crisp, scoop it up and put it in a pot.
10.
Heat the pan again, put a few drops of oil, pour the garlic and sauté.
11.
Pour down the adjusted sauce and bring it to a boil.
12.
Shovel the sauce and pour it on top.
Tips:
Fish sauce and light soy sauce are both salty, so you don't need to add salt to cook the whole process. The function of peeling the eggplants at intervals is to use the pulling force of the eggplant peels to keep the eggplants from breaking after frying, and look good.
