How to make Northeast fish-flavored eggplant strips

Northeastern fish-flavored eggplant strips is a well-known specialty dish. It goes well with rice and has a good effect in promoting appetite. When making Northeastern fish-flavored eggplant strips, of course you have to choose purple eggplants. Purple eggplants have relatively high nutritional value and contain anthocyanins. When making fish-flavored eggplant strips, you must also prepare an appropriate amount of lean meat. Let us learn about the specific method of making Northeastern fish-flavored eggplant strips.

Ingredients for fish-flavored eggplant strips:

Main ingredients: 400 grams of eggplant (purple skin, long); Auxiliary ingredients: 100 grams of pork (lean), 15 grams of fungus (soaked in water), 15 grams of onion (white skin), 15 grams of winter bamboo shoots, 5 grams of pepper (red, pointed, dry), 45 grams of starch (corn); Seasoning: 120 grams of salad oil, 10 grams of green onion, 5 grams of garlic (white skin), 5 grams of ginger, 4 grams of salt, 2 grams of MSG, 15 grams of cooking wine, 10 grams of soy sauce. Characteristics of fish-flavored eggplant strips: dark red color, strong fish flavor, cooked and palatable.

Ingredients for fish-flavored eggplant strips:

1. Peel the eggplant and cut it into strips 3.3 cm long, 0.69 cm wide and 0.7 cm thick; 2. Slice the lean meat; 3. Soak the black fungus in water and cut it in half; 4. Dice the onion; 5. Cut the winter bamboo shoots into rib slices; 6. Dice the red pepper into chopstick-sized cubes;

7. Heat oil in a pan until it is 70% hot, then dip the eggplant strips in a thin layer of starch and fry them in the oil until golden brown, then remove and drain the oil; 8. Put another pan on the fire, add some oil, then add onion, ginger and garlic to stir-fry; 9. Then add the meat slices and fry until it turns white; 10. Add onions, black fungus, winter bamboo shoots and red dried chilies to stir-fry until fragrant; 11. Add the rich crucian carp soup, refined salt, MSG, Shaoxing wine and soy sauce to improve the taste; 12. When the soup boils, use starch to thicken it, add the eggplant strips, and toss to coat evenly; 13. Drizzle with soy sauce and sesame oil before serving. Tips for making fish-flavored eggplant strips: This product requires a frying process, so you need about 1000 grams of salad oil and about 200 grams of thick and fresh crucian carp soup.

<<: Making yogurt in a stewing cup

>>: Simple recipe for fish-flavored eggplant strips