Fish-scented Egg Pie
by Espresso light mood
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Add salt, scallion, ginger, soy sauce, pepper, sesame oil, and chicken essence to the pork filling to make a meat filling.
2. Add flour and water to make a thick paste.
3. Wash the eggplant and cut the green onion into a clip from the middle, and add meat filling to the eggplant clip.
4. Heat the frying pan and fry the eggplant batter until golden brown, then drain the oil.
5. Leave the oil at the bottom of the pot to heat up, add the green onion, ginger, and garlic to the pot, add the spicy bean paste and stir-fry evenly.
6. Add a little salt, soy sauce, vinegar, sugar, pepper, and broth to a boil. Finally, add chicken essence to taste, water starch to thicken, and pour it on the egg cake.
