Yuxiang Eggplant

Yuxiang Eggplant

by miko's small kitchen

4.8 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

3

My mother has a lot of specialty dishes, and her good craftsmanship has always cultivated my love for food since I was a child. Mother's Day is here, and I want to use this mother's specialty dishes to repay my mother’s love.

Ingredients

Yuxiang Eggplant

1. Clean the eggplant and cut it into about 7 cm sections.

Yuxiang Eggplant recipe

2. Chop the pork into minced meat, add a little salt, cooking wine, and soy sauce to marinate for the taste.

Yuxiang Eggplant recipe

3. Put two tablespoons of salt in the eggplant, and let it stand for 10 minutes to force out the moisture in the eggplant and squeeze the moisture out of the eggplant.

Yuxiang Eggplant recipe

4. Pour more oil in the pot. After the oil is hot, pour in the eggplant and fry it until the skin becomes darker and wrinkled, then pick it up.

Yuxiang Eggplant recipe

5. Slice the garlic and cut the pepper into circles.

Yuxiang Eggplant recipe

6. In a separate oil pan, put the chili, garlic slices, and bean paste into the pan and sauté until fragrant.

Yuxiang Eggplant recipe

7. Pour in the minced meat and stir fry until the color changes.

Yuxiang Eggplant recipe

8. Pour in the fried eggplant and stir well.

Yuxiang Eggplant recipe

9. Use white vinegar, soy sauce, oil, chicken essence, starch, and half a bowl of water to make a fish-flavored juice.

Yuxiang Eggplant recipe

10. Pour the fish-flavored juice into the eggplant and collect the juice until it thickens.

Yuxiang Eggplant recipe

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