Fish-flavored minced pork eggplant, sweet but not greasy

The main ingredients of Fish-flavored Minced Pork and Eggplant are pork and eggplant. This dish is very popular in the south, and the preparation of this dish is also very complicated. However, for foodies, the temptation of learning is irresistible. Follow today's recipe and you will definitely be able to make delicious food.

1. Minced meat and fish-flavored eggplant

Material

3 eggplants, 100g minced meat, 6 cloves of garlic, 3 slices of ginger, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, salt, sugar to taste, a little chives

practice

1.Cut the eggplant into strips. Crush the garlic

2. Heat the oil, fry the eggplant strips until soft and set aside

3. Heat another pot, add oil, put in the minced meat and stir-fry until it changes color, add ginger slices and minced garlic until fragrant, add fried eggplant strips, soy sauce, salt and sugar, stir-fry for 1 minute, add vinegar and stir-fry evenly before serving. Sprinkle with chopped green onions

2. Fried Eggplant with Minced Pork and Fish Flavor

Material

Eggplant, minced meat, fish sauce, minced garlic, sugar, soy sauce

practice

1. Heat a little oil and sauté the eggplant first. When it is fragrant, take out the eggplant;

2. When there is still oil in the pan, add minced garlic and minced meat, and stir-fry over high heat. If there is not enough oil, add a little (because eggplant contains oil). When the minced meat is golden brown on both sides, add the eggplant back and stir-fry for a while;

3. Then add fish sauce, soy sauce, sugar (a little sugar and soy sauce), add a little water and stir-fry until the eggplant is dry.

3. Fish-flavored eggplant

Material

500 grams of eggplant, 15 grams of chopped green onion, 20 grams of chopped ginger, 20 grams of chopped garlic, Shaoxing wine, salt, sugar in appropriate amounts, 2 tablespoons of bean paste, soy sauce, vinegar, and wet starch in appropriate amounts.

practice

1. Cut the eggplant into dice; heat up a pan with half oil, put the eggplant in when the oil is 80% to 90% hot, fry until the eggplant becomes soft, take it out and drain the oil for later use.

2. In another pot, add three tablespoons of oil. When the oil is hot, first sauté chopped scallion, ginger, garlic, and bean paste. Add eggplant, add Shaoxing wine and soy sauce and stir well. Then add a bowl of water. Bring to a boil over high heat, then simmer over low heat until the eggplant is well-seasoned. Add sugar and vinegar to taste, and finally thicken with wet starch.