Fish-flavored Eggplant Pot

Name: Fish-flavored Eggplant Pot
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Pork filling; 10g Cooking oil; 1 piece yolk; 15g garlic; 30g green pepper; 30g Red pepper; 15g onion; 15g Zhu Hou Sauce; 30g Guilin Chili Sauce; 10g Huadiao Wine; 15g Oyster sauce; 3g Refined salt; a little White pepper; 5g Sugar; 5g Soy sauce; 5g Chives; 10g sesame oil

by Tail's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The biggest news a while ago was "Yuxiang shredded pork without fish". Fish flavor is one of the classic flavors in Sichuan cuisine. In addition to fish-scented pork shreds, there are two representative dishes: Yuxiang eggplant and fish-flavored rape moss. . Since there is no fish in the fish-flavored shredded pork, it is natural that there is no fish in the Yu-flavored eggplant.
However, the fish-flavored eggplant in Sichuan cuisine does not have fish, but there are fish in other cuisines, that is, the fish-flavored eggplant in Cantonese cuisine. The fish-flavored eggplant pot is actually a common salted fish and eggplant pot. Plum-flavored salted fish is added during production. The salted fish is fried and then cooked. The rich aroma is stimulated by the Huadiao wine, so it is also appropriately called Yuxiang.
Cantonese cuisine pays attention to lightness and strives for the original taste of the ingredients, but this fish-flavored eggplant pot is an exception.
The salted fish is indeed very fragrant after being added to the dish, but the raw materials are indeed too strong. I believe it is difficult for ordinary friends to buy one for storage. So this time, salted fish is not added in the method. Although the flavor is slightly different, it is the most delicious. Approach to the public.

Fish-flavored Eggplant Pot

1. Peel the eggplant, cut into 7cm long, 2cm square strips, sprinkle in salt and salt for 10 minutes. Chopped green and red pepper, onion, chopped green onion

2. Add egg yolk to the meat and stir well. Heat the pan with oil, add the minced meat and fry until fragrant, then serve and set aside

3. Put another oil in the pot, add garlic, chopped green and red pepper and chopped onion and fry until fragrant, add Zhuhou sauce, Guilin chili sauce and fry until fragrant

4. Add meat filling and stir-fry, add Huadiao wine, oyster sauce, white pepper, refined salt, light soy sauce, white sugar, etc. and stir-fry evenly

5. Put the eggplant barcode into the tagine pan and add the fried meat

6. Cover on medium heat and cook for about 6 minutes. When the water vapor overflows, drizzle with sesame oil, sprinkle with chopped green onion, cover and cook a little Huadiao wine, turn off the heat and simmer for 10 minutes.

Tips:
1. The traditional method is to deep-fry the eggplant strips and then fly them in water. The tagine can be used without oil, and the salted and boiled directly. The method is healthier.
2. Because the eggplant is salted and then stewed and boiled, there is less water, so there is no need to thicken it.