Fish-flavored Eggplant Pot

Name: Fish-flavored Eggplant Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g eggplant; 100g pork; 20g Mackerel salted fish; 1 green pepper; 1 Red pepper; 20g chili; 1 tbsp Soy sauce; 1 tbsp Doubanjiang; Some garlic; Some Sugar

by Big stomach food

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The fish-flavored eggplant pot is definitely a home-cooked delicacy that everyone loves. It is also a rice killer and a super meal~
Many people are familiar with it. It is one of the most popular classic dishes. It tastes fine and delicious, but it is not greasy at all. It is definitely more attractive than meat.

Fish-flavored Eggplant Pot

1. Prepare materials

2. 1. Cut the stalks of the eggplant, cut into eggplant strips with the skin, soak in salt water and squeeze out the water for later use (soaking in water can prevent blackening)

3. Scald the salted fish with boiling water, drain the water, chop and cut into small pieces for later use

4. Use a garlic press to make garlic paste

5. Prepare minced green peppers, minced red peppers, and small pepper segments

6. Mince pork into the bottom and set aside

7. Add more oil in the hot pan, add garlic and minced meat and stir fry until fragrant

8. Pour in bean paste, eggplant strips, salt, light soy sauce, sugar, stir fry over high heat until the eggplant is soft

9. Brush a layer of oil on the bottom of the casserole, pour in the fried eggplant, add the small chili segments and cover, and heat for 5 minutes

10. Then add the chopped green peppers and red peppers to the boil. Turn off the heat and simmer for 5 minutes.

Tips:
Fish-flavored eggplant pot, a fairly common dish in Cantonese cuisine, you can see it for lunch, dinner, or even supper, which shows that this dish is popular with the public, and it is not resistant to its greasiness at any time.

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