Fish-flavored Eggplant Pot
by August Xiaoshui
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Remove the stalks of the eggplant, wash, and cut into long strips.
2. Wash the green onion and cut into granules; soak ginger, red pepper, garlic and mince for later use.
3. Cut three-part fat and seven-part lean pork into pellets.
4. Pour a tablespoon of rapeseed oil into the hot pan, heat the oil into the cut eggplant strips, turn off the heat and stir fry evenly.
5. Fry until the eggplant strips are slightly golden.
6. Remove and put in the dish.
7. Leave a little oil in the pan, add the pork cubes and fry on low heat until the oil in the meat cubes is slightly simmered out.
8. Skip the fried pork cubes on the side of the pot, add Chinese pepper, pepper, pickled red pepper, pickled ginger, garlic, and Pixian watercress.
9. Stir out the red oil with the added seasoning.
10. Then add a spoonful of white wine and stir-fry evenly over high heat to create a fragrance.
11. Pour in the fried eggplant strips.
12. Stir fry again evenly.
13. Add a small bowl of water, bring to a boil over high heat, and simmer slowly over medium heat.
14. Fish-flavored sauce: one spoon of sugar, two spoons of vinegar, one spoon of Haitian soy sauce, half a spoon of starch, two spoons of water.
15. When the water in the pot is boiled dry, pour in the fish-flavored juice blended in advance and stir fry evenly.
16. Add the green onion grains.
17. Then add half a spoon of chicken essence and monosodium glutamate, and stir-fry evenly.
18. Pour it into the hot pot.
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