Yuxiang Eggplant
1.
Prepare all the ingredients. Pickled peppers and celery stalks must be used to make fish-flavored eggplant. The taste that comes out of this is authentic. Pickled peppers, celery. Minced ginger, minced garlic. Shallots.
2.
Peel the aubergine to Ticap. Cut into thick strips. Coated with starch.
3.
Heat the pan in the pan to get oil. 50%, put in eggplant strips. Fry golden on both sides and set aside.
4.
Leave some bottom oil in the pot. Put the minced pork belly. Put a little light soy sauce after the stir-fry, and don't put anything else. After frying, start the pot and set aside.
5.
Clean the pot, put a little oil on the scallion, ginger, garlic, pickled pepper, and celery. Smell the fragrance.
6.
Put some stock in the pot, there is no substitute for water. Release light soy sauce. Vinegar and sugar. Put some old soy coloring. (The ratio of light soy sauce and sugar to vinegar is two to one. The ratio of sugar to vinegar is one to one.) Boil on high fire.
7.
Prepare a bowl of water starch and mix some chicken essence.
8.
Add the fried eggplant strips. Stir fry with minced pork. Let the pork foam coat evenly. At this time, we can use chopsticks to taste the taste of the soup, what is lacking and what flavor is added.
9.
After the eggplant strips become soft, add water and starch to collect the juice.
10.
Put the chopped green onions on the pot. A very appetizing meal is ready. See if there is a particular appetite.
Tips:
Friends who like spicy food can add a little Pixian bean paste. Because the pickled peppers in this dish are a bit spicy and salty. So don't add too much salt and chili.
