Yuxiang Eggplant

Name: Yuxiang Eggplant
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Pork filling; 6g salt; 5g Soy sauce; 5g shallot; 5g ginger; 3 cloves garlic; 5g Rice vinegar; 5g starch; 5g Doubanjiang; 5g Pickled peppers; 5g Rice wine; 3g Sugar; 1 tbsp Vegetable oil

by House and road

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Classic dishes also have private practices. My fish-flavored eggplant is a non-mainstream method. The fried eggplant is spread with fish-flavored minced meat and then steamed for a few minutes. The fish is rich in aroma, and the eggplant is soft and more delicious. How delicious it is, I said it doesn't count, I only know after trying it, if it doesn't taste good, just hit it over, haha.

Yuxiang Eggplant

1. Wash the eggplant and cut into long strips, soak in light salt water for 1 hour to drain the water, and sprinkle a thin layer of starch

2. Start the vegetable oil pot and stir-fry with the normal amount of oil. Turn 60% of the heat to medium and low heat, add the eggplant strips and a little salt, stir fry until the eggplant is soft and put it in a deep dish.

3. Marinate the pork filling with a little light soy sauce, rice wine and starch for half an hour in advance. Re-start the pan and sit in the oil, add the green onion, ginger, garlic and pickled bean paste, slowly fry the aroma and red oil on a low heat, add the minced meat and continue to fry until the color is completely