Yuxiang Eggplant

Name: Yuxiang Eggplant
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 500g eggplant; 150g Minced pork; 50g Salted fish; 30g Doubanjiang; 30g Soy sauce; piece ginger; 2 cloves garlic; 3g White sugar; 50g Shallots; 1 tablespoon Vinegar; 15g Cooking Wine

by Breeze cocoons live together

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

When it comes to food that can be served, the first thing that comes to mind is Yuxiang eggplant. This fish aroma eggplant is different, because there is really fish in it! I couldn't stop after taking a bite.

Yuxiang Eggplant

1. Wash the eggplant, and cut the skin into about 8 cm in length

2. Fry the eggplant in a frying pan until light golden, remove, drain, and set aside.

3. Mix the light soy sauce, bean paste, sugar, water, vinegar, and cooking wine into a bowl of sauce for later use.

4. Leave oil in the pot, add minced garlic, minced ginger, and salted fish until fragrant. Add minced pork and stir-fry. Add the sauce, stir, and bring to a boil.