Teach You to Make A House Full of Fragrance-fish-flavored Eggplant Pot

Name: Teach You to Make A House Full of Fragrance-fish-flavored Eggplant Pot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Purple Eggplant; 2 taels Minced meat; 1/2 onion; 3 pcs Red pepper; 1 bowl Broth; 1 tablespoon Doubanjiang; 2 tablespoons Soy sauce; 2 tablespoons Vinegar; 2 teaspoons Sugar; a little salt; a little starch; 1/2 garlic; a little shallot

by Xiaoyuan Review

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

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Xiaoyuan Review
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Eggplant pot belongs to Cantonese cuisine. In fact, it has far-reaching origins. In Jia Sixie's "Qi Min Yao Shu", "the method of aubergine eggplant" is the ancestor of eggplant pot.
The word "缹" means putting an earthen jar on a fire, which means roughly equivalent to simmering or boiling the eggplant. "If the eggplant is unsuccessful, it will be broken with a bamboo knife and bone knife, and the soup will be fried to remove the smell.

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Creative index fish-flavored eggplant pot

Teach You to Make A House Full of Fragrance-fish-flavored Eggplant Pot

1. Eggplant, minced meat, onion rice pepper, onion, garlic, broth bean paste, dark soy sauce, vinegar and sugar, salt, starch for later use

Teach You to Make A House Full of Fragrance-fish-flavored Eggplant Pot recipe

2. Cut the eggplant into sections, then cut into strips

3. Wet it in water, drain and set aside

4. Mince garlic, dice rice pepper, shred onion and set aside

5. Quickly bubbling around the chopsticks, the oil temperature is right

6. Pour the eggplant and deep fry

7. Take out the eggplant and squeeze gently, squeeze out the excess oil and set aside

8. Pour minced garlic and bean paste in hot oil pan and sauté until fragrant

9. Stir-fry with minced meat

10. Add dark soy sauce, salt, sugar, and vinegar after the minced meat is broken

11. Stir-fry for a while and add rice pepper

12. Pour the broth and bait

13. Pour the eggplant and stir fry

14. Thicken and stir-fry, turn off the heat

15. Put the casserole on the stove, add the onion

16. Heat the casserole over a high fire, and pour the eggplant into the casserole

17. Sprinkle with chopped green onion and enjoy~!

Tips:
1. Put the eggplant into water to moisten, reduce the amount of oil and not change color
2. Before putting the eggplant into the frying pan, use chopsticks to set the oil temperature, and quickly bubble into the eggplant
3. Chicken broth and bone broth can be used for broth