How do you make fried eggplant delicious? Teach you a trick, eggplant does not absorb oil, it is delicious and delicious, it is really fragrant

Today I will share with you a home-style version of fish-flavored eggplant, eggplant does not need to be oiled, the taste is also very delicious, and it is not greasy.

Prepare the ingredients:

Eggplant, salt, screw pepper, red pepper, pickled pepper, sugar, rice vinegar, light soy sauce, cooking wine, pepper, green onion, ginger, minced garlic, corn starch, cooking oil, bean paste

Here's how:

1. Prepare 3 washed fresh eggplants, peel off the skin of the eggplant one by one, after peeling the eggplant, first cut it into about 7-8cm long sections, and then cut them all into long strips, after the eggplant is cut, put it in the basin, add a spoonful of salt to the basin and mix evenly, stir well and put aside to marinate for 10 minutes to dehydrate the eggplant.

2. Next, cut some other side dishes needed, prepare two washed screw peppers, add spiciness to the dish, cut all into sections for later use, and then cut one red pepper to match the color, take two pickled peppers, and also cut them into small rings for later use.

3. Then adjust a fish sauce, add 3 teaspoons of sugar to the bowl, add 2 tablespoons of rice vinegar, then add 2 spoons of light soy sauce, add a spoonful of cooking wine, add some pepper, add a small half spoon of salt, add a part of green onions, ginger and garlic, and then add a spoonful of cornstarch and stir well, our fish sauce is ready.

4. At this time, the eggplant is marinated, squeeze out the water in the eggplant with both hands, squeeze out the dried eggplant into another basin, and then add cornstarch in batches, stir well with chopsticks, so that these eggplants are evenly stained with starch.

5. Pour a small amount of oil into the pot, turn to medium heat after the oil is hot, pour the starched eggplant into the pan and fry, the traditional fish-flavored eggplant is fried in oil, we don't need to fry it at home, just fry it slowly, so it saves oil, does not absorb oil, and is healthy.

6. Fry the eggplant until the surface is browned, then add the chopped green and red peppers to stir-fry, fry the peppers until they are broken, and then put them all into the pot for later use.

7. Pour oil into the pot again, then add green onions, ginger and garlic into it, if you don't like green onions and garlic, you can not add it, fry the fragrance inside, after the fragrance is fried, add two spoons of bean paste, and then add the cut pickled pepper into the stir-fry, fry the spicy flavor inside, and then pour the sauce just mixed into the pot, fry the juice well, fry the aroma of the juice, and then pour in the eggplant and stir-fry, the eggplant itself is cooked, and you can get out of the pot and put it on the plate if you stir-fry evenly.

8. Our home-style version of the fish-flavored eggplant is ready, the color and flavor are complete, especially delicious to eat, and not greasy at all, with rice to eat, it is really fragrant, friends who like it can try it at home.