Fried Stuffed Eggplant
1.
Prepare ingredients: eggplant, minced pork, dried shallots, and salted mackerel.
2.
Peel and wash dried onion, pat flat and chop again. Peel and bone the salted mackerel, then chop it, and put it in a bowl with meat filling. Pour the fish sauce.
3.
Add 1 scoop of starch, a little chicken powder and stir well.
4.
Wash the eggplants and peel them at intervals, leaving a little purple peel. Cut another crossing, don't cut it.
5.
The prepared fillings are stuffed into the cut seams of the eggplant, and all are stuffed.
6.
Pat the whole eggplant with some dried starch and coat it.
7.
Put an appropriate amount of oil in the pot and heat it to 90% heat. Pick up both ends of the eggplant and put it into the oil pot and fry it over high heat until it sets quickly. Then turn to medium heat and fry until the inside is cooked through. Turn on the fire and fry for a while to force out the oil in the eggplant.
8.
Pick it up and put it in a basin.
9.
Then adjust the sauce: Put starch, oyster sauce, chicken noodles, and light soy sauce in a bowl.
10.
Add an appropriate amount of water and adjust to the boil.
11.
Leave a little base oil in the pot, heat it up again, pour down the adjusted sauce and boil it thick.
12.
Put the eggplant in a pot, pour the cooked sauce on top, sprinkle some green onion or shredded pepper, and you're done!
Tips:
Keep the eggplant peeled a little to pull the whole eggplant and keep it intact. It is acceptable to cook eggplant fried occasionally, the taste is really good. The salted mackerel has a lot of salt, so there is no need to add salt to the whole dish, just put a little soy sauce in the sauce to make it fresh.
