Grilled Eggplant Strips with Dace in Black Bean Sauce
1.
Cut the eggplant into strips and fry it in a baking pan for 10 minutes without adding oil.
2.
Finely chop the canned dace in tempeh and grind the garlic into minced garlic.
3.
Pour the oily tempeh in the can into the pot, stir-fry on low heat, stir-fry the aroma, add garlic and continue to stir-fry.
4.
The eggplant is fried and served.
5.
Pour the cut strips into the pot, add a little sugar and balsamic vinegar.
6.
Stir-fry evenly and sprinkle a little chopped green onion.
7.
Serve on a plate, sprinkle a little chopped green onion as decoration and serve.