Fish-flavored Eggplant Pot
1.
Put the cut eggplants in a hot pan with hot oil, and fry the eggplants softly on a low heat. When the eggplants are almost ready, add the carrots and fry slightly. (You don’t need to put too much oil, but more oil than when cooking. The fire must be small, don’t fry the eggplant. It’s not that I don’t want to put too much oil on it. Eggplant is very oil-absorbing. Too greasy is not good for your health Eating ignores health.)
2.
Put the fried eggplants and carrots out and set aside.
3.
Leave the bottom oil in the pot, put the chopped green onion, ginger, and aniseed in the pot.
4.
Add meat and stir fry to turn white.
5.
Add Pixian spicy bean paste and meat filling and stir-fry evenly.
6.
Pour in the fried eggplant and carrots and fry them slightly.
7.
Pour the evenly stir-fried eggplant and meat into a porcelain pot, add the pre-prepared sauce, then add an appropriate amount of broth or water, bring to a boil on high heat, turn to low heat and simmer for 15 to 20 minutes.
8.
Add the green pepper strips and stir-fry evenly when the broth is almost exhausted.
9.
Finally, add chicken essence, garlic slices and a small amount of water starch to thicken the pot.
