Fried Eggplant with Fish Flavor

Name: Fried Eggplant with Fish Flavor
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs eggplant; 50g Minced pork; 6 shrimp; Some shallot; Some Oyster sauce; Some Old vinegar; Some You Chili; Some Bell peppers; Some Soy sauce; Some Five spice powder; Some starch; Some ginger; Some garlic

by Xiaotangtang mother

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Eggplant has always been the favorite of my family, but I am really not a person who is good at making eggplants. After a long process, I can finally pick it up at my fingertips. I will be able to prepare a plate of eggplants in a very short time. So in fact, cooking is also a skilled worker and requires constant practice. When I was a little girl, I was the smallest in my family. I spent more than 20 years without touching my fingers. Later, I got married and had children. Everything was fine. I need to do it myself. I have experienced many failures along the way. I either put too much salt or burnt the vegetables. It seems that the only thing I can do is to cook instant noodles. Until now, it seems to be an omnipotent kitchen to outsiders. It's coffee, in fact, I want to tell everyone that this is all accumulated through years of experience and practiced. If you also want to become a kitchen master, then follow me to practice! "

Fried Eggplant with Fish Flavor

1. Mince the green onion, ginger and garlic, choose the pork, mince, and wash the shrimp to remove the mud line and set aside.

2. Cut the eggplant into sections, not too thick, because the surface is easy to taste.

3. Two of the eggplant sections are coated with starch, so that the oil absorbed by the eggplant will be greatly reduced, because eggplant is really a famous oil-absorbing king. If you don't want to make a small trick, you will grow meat without discussing it.

4. Put oil in the pan, you can put more, and fry until golden on both sides.

5. Dice the colored peppers and hot peppers and set aside, adjust the bowl of juice.

6. Put oil in the pan, sauté the onion, ginger, garlic, add the minced meat and stir fry to create a fragrance.

7. Add the shrimps and stir fry, until it gets muddled over a medium-to-low heat.

8. Pour in the fried eggplant and stir fry.

9. Pour in the bowl of juice and continue to stir fry, so that each piece of eggplant is covered with bowl of juice.

10. Add colored peppers and continue to stir fry over low heat.

11. Note that the heat is still on a low heat to slowly collect the juice, wait for the soup to thicken before it is out of the pot! very delicious! What a second-speed CD!