Name: Fish-flavored Eggplant (not Fried)
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; a little ginger; 2 cloves garlic; 1 tablespoon Pixian Doubanjiang; Some Water starch; 1 tablespoon Cooking Wine; a little Chives; 1 tablespoon Balsamic vinegar; 1 tablespoon Soy sauce; 1/2 spoon Sugar; 2 pcs Soaked red pepper; a little chopped green onion

Fish-flavored Eggplant (not Fried)

by Daughter of heaven

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The eggplant is delicious, but it sucks too much oil. Most eggplant methods have to be deep-fried. For the sake of health, today I will make a non-fried eggplant method, and omit the meat, make a vegetarian version, which is equally delicious and served with rice. "

Fish-flavored Eggplant (not Fried)

1. Wash the eggplant and cut into long strips, add a little salt, grab and mix evenly with your hands, marinate for a while, then squeeze out the water.

2. Finely chop green onion, ginger, and garlic. Soak red pepper and chop finely.

3. Take a small bowl of all the ingredients poured into the sauce and stir evenly into a fish-flavored juice for later use.

4. Pour a little more oil than usual in the pan, add the eggplant squeezed out of water and stir fry.

5. Stir-fry until the eggplant becomes soft and transparent, then pour out and set aside.

6. Pour a little oil into the pot, add green onions and ginger to sauté.

7. Add 1 tablespoon of Pixian bean paste and stir fry to get the red oil.

8. Pour in the fried eggplant and stir fry evenly.

9. Add 1 scoop of cooking wine and continue to stir fry. Pour in a small bowl of water, cover and simmer for about 2 minutes.

10. The fish-flavored sauce poured into the seasoning bowl is constantly stir-fried.

11. Add garlic and stir fry for aroma.

12. Pour in water and stir-fry the starch well.

13. Finally add the chopped chives.

14. Take out the pan and serve.

Tips:
Both the bean paste and the soaked red peppers have a salty taste, so there is no need to add additional salt. Soaking red pepper is the soul of fish coriander, it is best not to omit it.