Fish-flavored Eggplant Pot
by Chinese girl any
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Get the ingredients you need!
2. After the eggplant is cleaned, cut into long strips, add a little salt and water and soak for about 10 minutes.
3. Chop garlic into minced pieces, cut millet pepper into circles, and chop shallot into chopped green onions for later use.
4. Cut the plum meat into strips, add a little salt, 1 tablespoon of June braised soy sauce, 1 tablespoon of cornstarch and 1 tablespoon of oil, mix well and marinate for flavor.
5. Pick up the eggplant and squeeze it dry with both hands, sprinkle a little cornstarch and mix evenly.
6. Adjust the fish sauce: add 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of white sugar, 1 tablespoon of cornstarch to the bowl; stir evenly with half a bowl of water and set aside.
7. Pour an appropriate amount of oil into the pot, wait for the oil to be 70% hot, and fry the eggplant until it changes color and softens to remove the oil control.
8. Leave a little oil in the pan, pour in the shredded pork and fry until the color is broken and turn off the heat.
9. Saute minced garlic in hot oil in a casserole and add shredded pork.
10. Finally, pour in the fried eggplant and drizzle with the fish sauce.
11. Simmer on low heat for about 2 minutes. Sprinkle with millet pepper rings and chopped green onion in the soup.
12. The eggplant is soft and delicious, and the bibimbap is super delicious!
13. A simple and delicious dish!
Tips:1. After the eggplant is cut, it is easy to squeeze out the water after salting and it will not absorb too much oil when it is fried.
2. Try the saltiness before out of the pot, and add salt to different levels according to personal taste.
