Fish-flavored eggplant stew

Eggplant 2	Chopped pepper 1.5 spoons
Meat filling 150g	Cooking wine 1.5 spoons
Old soy sauce 1.5 spoons	Vinegar 3 spoons
White sugar 2 scoops	Pixian Doubanjiang 1 scoop
Minced ginger, minced garlic, chopped green onion A little	Water starch Small half bowl

How to make fish-flavored eggplant stew

Step 1

Cut eggplant into long strips

Step 2

Add cooking wine to the meat filling, mix well and set aside

Step 3

Mix dark soy sauce, vinegar, light soy sauce and sugar to make a fish-flavored sauce

Step 4

Heat the small red pot thoroughly, pour in a little more cooking oil, add minced ginger and stir-fry until fragrant

Step 5

Pour in the meat filling and fry until browned

Step 6

Add chopped pepper and Pixian bean paste and continue to stir-fry until red oil emerges

Step 7

Add the eggplant strips and stir-fry evenly

Step 8

Wait until the eggplant becomes visibly soft, then pour in the prepared fish sauce

Step 9

Continue to stir-fry over low heat, pour in the prepared water starch and minced garlic, and quickly reduce the juice.

Step 10

Sprinkle some chopped green onion and serve Cooking tips for fish-flavored eggplant stew