Fish-flavored Shrimp Balls and Eggplant Casserole
by English-English recipes
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare ingredients.
2. Peel the long eggplant, peel off the iced shrimp, remove the shrimp thread, chop the pepper, and mince the green onion, ginger, and garlic.
3. Put salt on the shrimps.
4. Mix the egg white and starch into a paste and pour it into the shrimps to make evenly.
5. Cut the eggplant into long strips.
6. Fry the eggplant strips in 80% hot oil until golden brown and remove them for later use.
7. Oil control.
8. Turn off the heat, and use the remaining temperature of the oil to smoothen the shrimp into eight mature.
9. In another pot, pour a little oil, add chopped peppers and stir-fry for ten seconds. Turn to high heat and add minced ginger and garlic to stir-fry.
10. Pour in rice wine and soy sauce until fragrant.
11. Pour in a little water, add sugar, rice vinegar and salt to a boil.
12. Put the eggplant and shrimp balls and cook for two minutes.
13. Thicken and sprinkle the chopped green onions out of the pot, pour the eggplant in a clay pot, and boil it over the fire until it boils.
