Fish-flavored Eggplant Pot

Name: Fish-flavored Eggplant Pot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pieces eggplant; 150g Minced meat; 1 Sichuan Red Pickled Peppers; 4 cloves garlic; 2 pieces Shallots; Some Cooking Wine; 1 tbsp Pixian Doubanjiang; 2 teaspoons Soy sauce; 4 teaspoons Vinegar; 3 teaspoons Sugar; Some Vegetable oil

by Moon Swallow

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Yuxiang eggplant, also known as Yuxiang eggplant, is one of the traditional specialties in Sichuan, which is a representative fish-flavored dish in Sichuan cuisine. There is no fish in the Yuxiang Eggplant. It is a complex flavor composed of Sichuan pickled pepper, sugar, vinegar and other seasonings used in it. Among them, Sichuan pickled pepper is the base taste, and the salty and sour it brings is the basis of fish fragrance.
In this cold winter, a steaming pot of delicious, soft, savory, salty and delicious fish-flavored eggplant pot is definitely an artifact that the whole family loves to serve rice, and it is great for bibimbap noodles. For me who cooks, it is simple and fast, and one casserole can handle the whole process, saving worry and trouble.

Fish-flavored Eggplant Pot

1. Prepare the ingredients you need.

2. Wash and peel the eggplant, cut into sections first, and then cut into long strips.

3. Peel the garlic, wash it, and cut into minced pieces.

4. Clean the shallots and chop into fines.

5. Chop pickled peppers.

6. Add appropriate amount of cooking wine to minced meat, mix well and set aside.

7. Add 2 teaspoons of dark soy sauce, 4 teaspoons of vinegar, 2 teaspoons of light soy sauce, and 3 teaspoons of sugar in a bowl, mix well and make a fish-flavored juice for later use.

8. Put the casserole on the fire, add an appropriate amount of vegetable oil to heat.

9. Add minced garlic until fragrant.

10. Add pickled peppers and Pixian bean paste, stir fry until the oil is red and shiny.

11. Add minced meat and stir fry evenly.

12. Add the cut eggplant.

13. Add the fish-flavored juice.

14. Use chopsticks to stir fry carefully and do not spill out of the pot.

15. Cover the pot, turn to a low heat and cook for about 10 minutes, until the eggplant is completely cooked and soft. Stir halfway through to make it full of flavor.

Tips:
1. Eggplant is relatively oil-absorbing, and it is not fried in advance, so the oil in the pan is more than usual for cooking, so that it is delicious.
2. I use a black casserole that can withstand a high temperature of 800 degrees without cracking. It can be used directly for cooking. If there is no such good performance casserole, all the cooking process should be completed in the wok before moving into the casserole for the final cooking.
3. Sichuan's red pickled peppers are the soul of this dish. If you can't find them in the supermarket, you can go to a certain treasure to find them. I bought a bag there.
4. Adjust the fish-flavored juice in advance and set aside.
5. If it is a tender eggplant in season, it does not need to be peeled. Eggplant skins are harder in winter, so removing them will not affect the taste.
6. There is no need to add a drop of water during the boiling process, and move it halfway to make the eggplant easier to taste. If there is a lot of soup in the end, please accept the juice until it is thick.