Yuxiang Eggplant

Name: Yuxiang Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Round eggplant; 1 piece green pepper; 1/2 root carrot; 100g pork; 1 tablespoon Pixian Hot Sauce; 1/2 a spoon Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Vinegar; 1/2 a spoon Sugar; 1/2 a spoon corn starch; Some Minced garlic; Some ginger

by Little Grassroots Family Food

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Yuxiang eggplant is a dish, also known as Yuxiang eggplant, which is one of the traditional specialties in Sichuan Province. It belongs to the most representative fish-flavored famous dish in Sichuan cuisine.
"Yuxiang" is homonymous with "Yuxiang", another way is "Yuxiang Eggplant". In the Yuxiang series of Sichuan cuisine, the main ingredient is Sichuan spicy bean paste. The main ingredients are cooked with Sichuan spicy bean paste and other seasonings. The flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called the aftertaste. Before the 1970s, the name "Yuxiang Eggplant" was written on restaurant menus. "

Yuxiang Eggplant

1. Prepare the main ingredients.

2. Cut eggplant into thick strips (pictured)

3. Add more oil to the pan and fry the eggplants at 70% hotter.

4. Deep-fried until golden and soft, remove the oil to control the oil.

5. Cut the ingredients well and set aside.

6. Cut the green onion, ginger, and garlic for later use.

7. Ingredients for fish flavour sauce; 1 spoon of Pixian hot sauce, half a spoon of light soy sauce, 1 spoon of cooking wine, 1 spoon of vinegar, half a spoon of sugar, half a spoon of corn starch, ginger and garlic.

8. Cut the pork and set aside.

9. Add bottom oil to the pot, cook with green onion, ginger, garlic, add pork slices, stir fry to change color, add appropriate amount of cooking wine to remove fishy.

10. Add eggplant.

11. Add green peppers.

12. Add fish sauce and stir fry quickly.

13. Add the shredded carrots and the remaining minced garlic.

14. Stir fry evenly and turn off the heat.

Tips:
You must control the oil when the eggplant is fried. If there is no fruit vinegar, you can use other vinegar instead, and you don’t need too much starch.