Fish-flavored Eggplant Rice
1.
Wash all the ingredients, finely dice the shallots, chop one end of garlic into minced garlic, chop a piece of ginger, slice a small piece of green onion, slice chili pepper, a little white sesame, a little bean paste, and set aside. Cook the white rice and set aside. Reserve some diced shallots for the last step
2.
Mix white vinegar, sugar, light soy sauce, soy sauce, 1 gram of corn starch, monosodium glutamate, salt, and a small amount of five-spice powder into a "fish-flavored juice", set aside
3.
Prepare minced pork and set aside
4.
Cut the purple eggplant into thin strips. It is recommended to cut it thinly. When frying the eggplant, it can save oil, it is easy to ripe, and the finished product has a good hue. After cutting it, wrap it with cornstarch 4G. Don’t wrap too much, just a thin one.
5.
After preparing the ingredients, heat the corn oil to a high oil temperature, so that the eggplant can be fried very crispy, and the skin will be bright and not soft
6.
Add the eggplant strips and fry until the eggplant is crispy and cooked for 8-9 minutes, then remove and set aside
7.
Deep-fried eggplant meat, like eggplant skin, is deep-fried until 8-9 minutes, and the moisture in the eggplant meat is fried as much as possible. After it's fried, take it out and set aside
8.
After removing the eggplant, start to fry the minced meat with the remaining oil (if there is more oil, reduce it a bit). Pour the prepared minced meat, green onion slices, chaotian pepper, white sesame seeds, and bean paste into the pot and stir-fry over medium heat
9.
When frying the minced meat, use a shovel to crush the minced meat. The finer the minced meat is, the better, so that it can be more delicious. Fry until there is not much water left in the minced meat. In the later stage of frying minced meat, you need to adjust the heat according to the situation. It is recommended to stir-fry slowly at a low heat, and it needs to be turned frequently, otherwise it will be easy to paste.
10.
Add the prepared diced shallots, ginger, and minced garlic to the fried minced meat, stir-fry for a while, adjust the heat according to the situation, recommend using a low heat
11.
After frying the shallots until the aroma is tangy, add fish sauce and fried eggplant strips and continue frying. At this time, the moisture will increase. Slowly fry them over medium and low heat until the soup is thick and ready to be served. Cover the fish-flavored eggplant on the white rice, and sprinkle the reserved small shallots at the end to finish
Tips:
1. It is recommended to finely dice small shallots, garlic, and Chaotian peppers. The finer the finer, the more delicious the finished product will be.
2. A little bit of bean paste is enough. There are soy sauce and light soy sauce in the fish-flavored sauce. Pay attention to the salinity.
3. When the matched white rice is cooked, the moisture will be lower and the taste will be better.
4. Pay attention to the heat when frying the minced meat, turn down the heat when there is not much water remaining, and turn it frequently, otherwise it will be easy to stick to the pot.
5. All seasonings can be adjusted according to your own taste, such as the amount of minced garlic, shallots, and ginger.
6. There is no need to add extra water to the fish-flavored juice. Stir and pour it evenly during use, otherwise corn starch will settle on the bottom.
7. Fried eggplant costs more oil, so I used corn oil, which can be changed to other oils according to the situation.
8. Eat while it's hot^_^
