Name: Grilled Whole Eggplant with Fish Flavor
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Long eggplant; 50g Minced meat; Some Haricot vert; Some corn kernels; Some shallot; Some ginger; Some Minced garlic; Some Doubanjiang; Some Pickled peppers; Some Shallots; Some Oil salt; Some Sweet and sour; Some starch; Some Soy sauce

Grilled Whole Eggplant with Fish Flavor

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.