Panlong Eggplant
1.
Ingredients to be prepared: eggplant, minced pork, dried shallots, salted mackerel
2.
Peel and wash dried onion, pat flat and chop again, peel and remove the bones of salted mackerel, then chop it, put it in a bowl containing meat, pour into fish sauce
3.
Add 1 scoop of starch, a little chicken powder and stir well
4.
Wash the eggplants, peel them at intervals, leave a little purple skin, and cut a pass, don’t cut off
5.
The prepared fillings are stuffed into the slits of the eggplant cuts, all stuffed
6.
Pat the whole eggplant with some dry starch and coat it with
7.
Put an appropriate amount of oil in the pot and heat it to 90% heat. Pick up both ends of the eggplant and fry it over high heat until it sets quickly, then adjust 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 up and put in the basin
9.
Then adjust the sauce: put starch, oyster sauce, chicken noodles, light soy sauce in a bowl
10.
Add appropriate amount of water to adjust
11.
Leave a little 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.
