Today to share with you this fish fragrant eggplant pot is really good rice ah, originally usually eat a bowl is full, with this dish really can't help but eat another bowl, eggplant I prefer to use the way of soaking oil to make, specifically is to first put the eggplant in salad oil inside the soak, and then steam for about 5 minutes, so that the way to steam than to fry with a lot of oil is healthier. It should be noted that the eggplant will oxidize and change color if it is not boiled immediately after cutting, and if it is not done immediately, it can be soaked in brine to slow down the oxidation rate.
material
150 g minced pork
1 eggplant
1 tablespoon of salted fish
1 tablespoon of minced shallots
1 tablespoon minced garlic
1/2 tablespoon minced ginger
Chaotian pepper appropriate amount (afraid of spicy can not be added)
1 tablespoon of spicy bean paste
3 tablespoons of water
Green onion to taste
Marinade
1 teaspoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon oil
1/2 teaspoon corn starch
Pepper a little
seasoning
Lao Wang 1 teaspoon
Sesame oil 1 teaspoon
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 tablespoon of water
1 teaspoon of sake
method
1) Mix the minced pork with the marinade and marinade for 10 minutes
2) Wash the eggplant, cut into coarse strips, pour oil into the pan, heat to 160-165 degrees Celsius on medium heat, fry the eggplant until slightly yellowish (about 1.5 to 2 minutes) and set aside
3) Sauté the salted fish in 1 tablespoon oil until crispy, add minced pork, minced shallots, minced garlic, minced ginger, finger peppercorns and watercress sauce and stir-fry
4) Then pour water and eggplant and cook until taste (about 3 minutes)
5) Pour in the seasoning, boil over medium heat until juice is collected, then sprinkle the green onion
