Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making fish-flavored eggplant (Yu flavor), you can make it yourself and then taste it yourself. I believe the taste will definitely be different. 1.12 Wash the eggplant, cut it in half, cut it into four long strips, and then cut it into five sections and put it on a plate. 2.21 Prepare three spoonfuls of bean paste and scoop it out into a bowl. 3.1 Wash the yellow onion, cut it into three sections, and then chop it into small pieces and put it into a bowl. 4.2 Crush the garlic, chop the pickled peppers and ginger, and put them in a bowl 5. Put appropriate amount of sugar and vinegar into a bowl and mix the sweet and sour sauce evenly. 6. Boil the water in the iron pot dry and add appropriate amount of oil and heat it. 7. Pour the cut eggplant into the oil pan, heat the oil to 80% hot, turn on high heat and fry the eggplant until it is 70% cooked, scoop it out and put it on a plate 8. Pour a proper amount of oil into the pot, heat it up, turn on low heat and add the pickled peppers and ginger, garlic and bean paste into the pot and stir-fry until fragrant 9. After the pickled peppers and ginger, garlic and bean paste are fried until fragrant, add the chopped yellow onions and stir-fry for a few times 10. Put the eggplant that is 80% cooked into the pot and stir-fry with pickled chili, garlic, bean paste and yellow onion 11. Pour the prepared sweet and sour sauce into the pot, stir fry evenly, and fry for two minutes before serving. 12. Place on a plate after cooking. The Chongqing-style fish-flavored eggplant is ready. Nowadays, many parents are afraid that their children cannot cook for themselves? This is a real problem, and it is up to you to solve it. Today, now that you know all the recipes for Fish-flavored Eggplant (Yu flavor), you can truly change yourself. |
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