Eggplant is done in this way, especially with the home-style stir-fry of rice, which is not fried or fried, and is simple to make

Today I share a fish-flavored eggplant, no frying or frying, simple operation, raw hands will look at it, the eggplant absorbs enough fish juice, the surface is slightly chewy, the inner layer is soft and delicious, sweet and sour appetizing, very good for rice!

Here's how I do it:

1. Cut some minced meat, then prepare some minced garlic, chopped green onion and diced green pepper for later use.

2. Cut the eggplant into thick strips.

3. Put the cut eggplant into the steamer and steam it over high heat for 5 minutes until it is just soft.

4. Let the steamed eggplant cool, then dry the water for later use.

5. Put 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of balsamic vinegar, 1 spoon of salt, 1 spoon of sugar, 1 spoon of starch, add an appropriate amount of water, and stir well.

6. Add an appropriate amount of oil to the pan, add the minced meat and fry until it changes color. Add minced garlic and diced green pepper and stir-fry evenly.

7. Add the eggplant, pour in the seasoned sauce, and simmer slightly for 2 minutes to make the eggplant absorb the soup and fully absorb the flavor. Sprinkle with chopped green onions and you're ready to go.

Fish-flavored eggplant is done to do this, delicious and simple, special rice, friends who like it can try it!