1. Cutter knife, cut into pieces
2. Cut the cross knife on the top, put it in boiling water and boil for 10 seconds, peel off the skin and cut into pieces.
3. minced
4. Blending a bowl of gorgon: sugar, vinegar, soy sauce, water starch
5. Sprinkle the surface of the eggplant with dry starch
6. When the oil temperature rises to 70% hot, put the eggplant piece by piece, not too much at a time, about 15-20 pieces.
7. Remove the oil control when the eggplant surface turns golden brown and firm
8. Put the eggplant on a napkin to absorb the oil on the surface of the eggplant. This step is very important if you want the dishes to be cooked without much oil.
9. Leave the bottom oil in the pot, add the minced meat and stir until it is loose, dry and fragrant, and spit oil
10. Add chopped green onion, ginger garlic and continue to stir-fry until fragrant
11. Add Pixian bean curd hot sauce, stir-fry on low heat until red oil comes out
12. Stir-fry tomatoes on medium heat until soft
13. After adding the eggplant and stir-frying evenly, put in a bowl of gorgon over high heat (do not stir-fry immediately, or the sauce will become muddy), stir-fry evenly after 10 seconds, and out
14. The dishes after the pan are bright and juicy, no slick oil
Tips:1. Suggestions when frying eggplants: the oil temperature is over 70%, and the eggplants should be cooked one by one, not more than 15-20 pieces at a time. It is very important to absorb oil after frying.
2. The sweet-sour ratio of fish fragrant sauce is 2:3, do not add salt.
3. Don't stir-fry the bowl of glutinous rice immediately after putting it in, wait 10-15 seconds before stir-frying, so that it will be bright and bright.
4. You can add tomatoes and green peppers in an appropriate amount for rich colors.
5. Fish flavor characteristics: compatible with sweet, sour, and spicy flavors (cannot highlight one flavor alone), strong scallion, ginger and garlic flavor, bright red sauce, belonging to a complex flavor type.
