Yuxiang Eggplant
by One degree below zero 0511
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the lean meat into small cubes, add some light soy sauce, pepper, peanut oil, and chop into minced meat
2. Mince ginger, garlic, and green onion separately, chop a spoonful of pepper and set aside
3. Take a small bowl and mix with light soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, salt, chicken essence, cornstarch, and water to make a fish sauce
4. Cut the eggplant into about 5cm pieces
5. Heat oil in the pot and fry the eggplant over high heat
6. Put the fried eggplant to control the oil
7. Leave the bottom oil in the pot, add the minced meat and stir fry until fragrant
8. Add ginger, garlic, green onion, and chopped pepper to stir fry for a spicy smell
9. Pour the fried eggplant into the pot
10. Then add the right amount of fish sauce and simmer for two or three minutes
11. Finished picture
Tips:1. The eggplant should be deep-fried after being put in the pot, and the fried eggplant should be controlled in oil, so that the eggplant will not be too greasy.
2. The prepared fish-flavored sauce uses light soy sauce, dark soy sauce, and oyster sauce to taste, so the amount of salt should be less or not put in
