Fish-flavored Eggplant Rice
1.
Add half a tablespoon of cooking wine to the minced pork, mix well and marinate for later use.
2.
Cut the eggplant into sections and then into strips, put it in a large bowl, add half a teaspoon of salt, and marinate for 20 minutes.
3.
In the process of marinating the eggplant, the "fish-flavored juice" is prepared. 2 tablespoons of light soy sauce, 4 tablespoons of vinegar, and 3 tablespoons of sugar. Stir evenly. If you want the eggplant to be colored more heavily, you can add 1 teaspoon of dark soy sauce.
After adjusting the fish-flavored juice, adjust a bowl of water starch (1 tablespoon of starch and 3 tablespoons of water), set aside.
4.
The marinated eggplant will produce a lot of water, squeeze the water out, and save the eggplant for later use.
5.
Add 2 tablespoons of vegetable oil in a hot pot, add minced ginger and garlic and sauté until fragrant.
6.
Add 2 tablespoons of chopped red pepper.
7.
Stir-fry soaked red peppers until fragrant, add 1 tablespoon of Pixian bean paste, and stir-fry with red oil.
8.
Add minced meat and stir-fry on medium heat until the color changes.
9.
Pour in the eggplant and stir-fry evenly.
10.
Pour the fish sauce.
11.
Stir-fry evenly, add a small bowl of water, cover and simmer for two minutes.
12.
After opening the lid, the eggplant is relatively soft and rotten, then add 2 tablespoons of water starch, and stir-fry to collect the juice.
13.
Collect the juice to the extent you like and you can make it out of the pot.
Tips:
1. 1 tablespoon ≈ 15ml or 15g, 1 teaspoon ≈ 5ml or 5g;
2. If you want the eggplant to be colored more heavier, you can add 1 teaspoon of dark soy sauce when making the fish-flavored juice, or not add it if you don't like it;
3. Microwave heating of eggplant strips and salted eggplant strips are two commonly used methods. The purpose is to promote the softness of eggplants. After personal testing and comparison, I personally feel that the salting method is better.
