Braised fish-flavored eggplant
| Eggplant 2 | Xianjiao 2 |
| Garlic 2 flaps | Ginger 2 tablets |
| Edible oil Appropriate amount | Soy sauce One scoop |
| Salt A little | Water A bowl |
Step 1
This dish calls for tender, round eggplants. Wash the eggplant and cut into 1.5cm to 2cm thick slices.
Step 2
Cut the eggplant into fish patterns. Cut both sides, be careful not to cut through. It is best to have the stripes on the front and back at 45 degrees.
Step 3
If you are worried about cutting it right, you can put two thick chopsticks on both sides.
Step 4
Heat oil in a pan over medium heat. Coat both sides of the eggplant with flour and fry in a pan until golden brown on one side, then flip over. Remove from pan when both sides are golden brown and set aside. Note: Don’t put too much oil at one time. You can add some more oil during the frying process.
Step 5
Fry all the eggplants and place on a plate and set aside.
Step 6
Take a wok, heat it and put a small amount of oil. After the oil is hot, pour the fried eggplant into the pot, add the chopped peppers, shredded ginger, garlic, green onions, add a small amount of light soy sauce, salt, black pepper, and then pour in water. Turn the pot on high heat first, then turn to medium-low heat after the water boils. The time can be longer.
Step 7
After the flavors are infused, take it out of the pan and put it on a plate. You can add some coriander before serving to make it taste better. Cooking tips for braised fish-flavored eggplant1. Choose tender eggplants
2. Wash the eggplant and cut it into pieces. Do not let it touch the water after cutting. Otherwise it will affect the frying effect.
3. The flavor of fish flavor is mainly a mixture of light soy sauce, chili, ginger and garlic, these cannot be omitted.
4. The fried eggplant is very soft and easy to break. Be careful when picking it up, otherwise it will not look good. Mine is already broken.
5. When stewing, the time should be lengthened appropriately to make the eggplant more delicious.
