Yuxiang Eggplant
1.
Wash the eggplant and peel off the skin. Cut the eggplant into the shape you want.
2.
Cut red pepper and carrot into slices, and cut garlic into froth
3.
Sprinkle a spoonful of salt on the eggplant. Wait for about half an hour, the eggplant will ooze a lot of water. The eggplant squeezed through the water obviously wilted a lot
4.
Put oil in the pot and sauté fragrant with minced garlic
5.
Add Pixian hot sauce and stir-fry at low temperature to produce red oil. The oil temperature must not be high, otherwise it will stir up the Pixian hot sauce.
6.
After the Pixian hot sauce is fried with red oil, add the processed eggplants and carrots
7.
Put all the ingredients of the fish-flavor sauce (1 spoon of vinegar, 1/2 spoon of soy sauce, 1/2 spoon of sugar, 1/2 spoon of starch, 1 spoon of cooking wine) into a small bowl and stir-fry.
8.
Add the red pepper when the vegetable juice is harvested, and the juice can be out of the pot when the juice is harvested
9.
Savoury and delicious, easy to cook
10.
My WeChat public account [Personality is better than Zixie], you can become Xiao Zi’s friend after paying attention. If you have any questions during the production process, you can consult~
Tips:
When frying Pixian hot sauce, be sure to use low heat, otherwise it will be easy to fry the chilies.
Green peppers are rich in vitamin C. It is recommended to put them in before they are out of the pot to preserve their nutrients.
The salt is already added when processing the eggplant, and the Pixian hot sauce itself is salty. Do not add salt when cooking.
