Fish-flavored Eggplant Pot

Name: Fish-flavored Eggplant Pot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g eggplant; 40g Minced meat; 20g garlic; 3 pcs green pepper; a little Red chili; Some oil; 1.5g salt; 1 tbsp Soy sauce; a little Sugar; 1 celery; 1 tbsp Doubanjiang; 10g Mackerel salted fish

by Miranana

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I believe that many friends have tasted this eggplant pot when eating in restaurants or food stalls. Its deliciousness can be said to be overwhelming. The color is oily, the eggplant with fragrant and soft cotton is very tasty. It is simply a killer of rice, and it smells tempting. The aroma, you can eat a bowl of rice, scoop a spoonful and mix it with the rice, and never give up if you don't eat two bowls. Friends who want to lose weight should pay attention to it.
Why is the eggplant pot made by the restaurant so delicious? In addition to the large pot gas, this ingredient is also added, which is salted mackerel. We call it salted mackerel. It does not smell fragrant or even unpleasant. However, it is the best when it is cooked in a pot of eggplant. Dazzling supporting role. Without it, if you say that the eggplant is delicious in pot, you can't give full marks.

Of course, the garlic, bean paste, minced meat, and chili are also indispensable. Coupled with proper cooking techniques, this fish-flavored eggplant pot is hard to think it tastes good!

Fish-flavored Eggplant Pot

1. Prepare the ingredients

2. The eggplant is peeled and cut into hob pieces, soaked in clean water for a while to prevent it from turning black. After washing, remove the water and squeeze it out.

3. Wash the peppers and cut into pieces, wash the salted mackerel with boiling water to control the moisture, and chop

4. Heat the pan, pour in a little more cooking oil than usual, add garlic and sauté

5. Pour in the minced meat and stir up the aroma, then add the salted fish and continue to stir-fry until the aroma is full.

6. Add a spoonful of bean paste

7. Pour in the eggplant and stir-fry until the cotton is soft. Keep cooking on high heat. Add salt, soy sauce, sugar, and stir-fry evenly.

8. Wash the celery and cut into sections. Spread a layer of cooking oil in the casserole. Spread the celery section on the bottom of the pan. The celery has the effect of fragrant and anti-sticking. Shovel the fried eggplant and spread it on top of the celery.

9. Cover the lid, put it on the stove and boil for about 5 minutes, open the lid and turn off the heat. Sprinkle with crushed chili and serve in the original pot

Tips:
Organic eggplant is more delicious without peeling. The eggplant skin can increase tenacity and tension, and the shape of the cooked eggplant remains intact and beautiful. The salted fish must be stir-fried until the aroma is full, otherwise the aroma is not strong and there is a fishy smell. Soy sauce, salted fish, and bean paste all have saltiness. Finally, I tried to decide whether to add salt. I added about 1 gram of edible salt and it tasted just right. The fragrant celery at the bottom of the pot can also be replaced with onions, and the effect is similar.