Yuxiang Eggplant

by Mr. Bento

4.8 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

"Yuxiang" is derived from the unique folk-style cooking fish seasoning method in Sichuan. After several years of improvement by the people of Sichuan, it has become a famous Sichuan cuisine, such as fish-scented pork liver, fish-scented pork liver, fish-scented eggplant, etc. There is indeed no fish in these dishes.

Ingredients

Yuxiang Eggplant

1. ·Ingredients·

[Main Ingredients]: Eggplant | Minced Meat

[Accessories]: minced ginger and garlic | chopped pepper sauce | chopped green onion | cooking wine | soy sauce | rice vinegar | starch

2. Wash and peel the eggplant, cut into long strips for later use.

3. Pour more oil in the pot and heat until 70% hot, then pour the eggplant and fry on high heat for two minutes.

4. The surface is slightly burnt out.

5. Mix 3 spoons of sugar, 1 spoon of cooking wine, 2 spoons of soy sauce, 1 spoon of rice vinegar, and a little starch.

6. Leave a little oil in the pan, pour in the minced meat and stir-fry.

7. Stir-fry over medium heat until the minced meat is oily, then add the chopped pepper sauce and stir-fry the red oil.

8. Pour in the minced ginger garlic and half of the chopped green onion and saute until fragrant.

9. Pour in the fish-flavored sauce and stir well, then add the other half of chopped green onion.

10. The fish-flavored eggplant without fish has a great taste.

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