Yuxiang Eggplant

Name: Yuxiang Eggplant
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Bell pepper

by Mercury girl

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In this recipe, there is no Pixian Douban, which is commonly used in Sichuan cuisine, and no dried hot sauce, but red pickled peppers. This must not be missing! Not only can the taste of pickled peppers be brought out, but the sourness is also derived from the sugar, and the amount of sugar should not be too small~ a little bit sweet and spicy is the standard for fish flavor!

Ingredients

1 piece Bell Pepper

Yuxiang Eggplant

1. Cut the eggplant into strips and marinate in salt for 20 minutes; chop the green onion, ginger, pickled pepper and garlic for later use, and adjust the condiments to juice

2. Remove the water from the marinated eggplant, stir-fry in a pan to remove all the moisture (no need to add oil in the pan); heat the pan, add red oil (or vegetable oil, slightly more), add green onions, ginger, pickled peppers, and fry out fragrance