Grilled Whole Eggplant with Fish Flavor
by Scarlett WH
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare raw materials;
2. Add seasonings such as ginger, salt, cooking wine and starch to the minced meat, stir in one direction, and marinate for five minutes;
3. Make a small groove in the eggplant, and then again in the same small groove 2 cm apart;
4. Stuff in the marinated meat and pat a thin layer of starch on the surface;
5. Put the stuffed eggplant into the frying pan and fry;
6. Fry until the eggplant is seven or eight mature;
7. Leave a little base oil in the pot, saute the bean paste and pickled peppers;
8. Add green onion, ginger, garlic and sauté together;
9. Add white vinegar, sugar, salt and other fish scents, add appropriate amount of broth;
10. Put in the freshly fried eggplant;
11. Put in green beans and corn kernels, cook for a minute or two, and be careful to flip it in the middle. You must constantly pour the soup on the eggplant;
12. Add an appropriate amount of water to thicken the juice;
13. Put the eggplant on the plate, pour the green beans, corn and shallots on the eggplant;
14. Serve it on the table.
Tips:1. First add the meat fillings to salt, cooking wine and other seasonings to marinate for the taste;
2. When slotting the eggplant, it is not necessary to be too deep, and the meat filling should not be too full;
3. When cooking, stir-fry the bean paste first, then add the fish sauce, put the fried eggplant in it and cook until it tastes good.
