Don't braise the eggplant directly, add 1 egg, home-style taste, and it's better than the restaurant

[Name of the dish]: Fish-flavored eggplant pot

[Ingredients required]: 3 eggplants, 100g minced meat, a piece of ginger, an appropriate amount of shallots, a few cloves of garlic, a spoonful of Pixian bean paste, an appropriate amount of millet spicy, half a spoon of dark soy sauce, a spoonful of light soy sauce, a spoonful of vinegar, a spoonful of oyster sauce, an appropriate amount of starch, an appropriate amount of water, and an egg.

【Cooking Steps】:

1. Prepare the ingredients first. All the ingredients are cleaned and changed, the eggplant is cut into long strips, and 100g of minced meat is prepared, preferably fat and thin, so that the fragrance is enough, the green onions, ginger and garlic are chopped for later use, and a few chili peppers are prepared to be chopped for flavor enhancement

2. To prepare the sauce to be used, add a spoonful of light soy sauce, a spoonful of vinegar, a spoonful of oyster sauce, an appropriate amount of starch, a spoonful of sugar, an appropriate amount of water, a spoonful of salt, a spoonful of pepper, an appropriate amount of dark soy sauce, stir well and set aside.

3. Cut the eggplant into long strips and evenly coat the egg wash to prevent the eggplant from absorbing too much oil and appearing greasy, if you can, you can also wrap it with an appropriate amount of starch, and when the oil temperature in the pot is 60% hot, add the prepared eggplant, fry it in the pan until the surface is golden, and then you can take it out for later use.

4. Leave a small amount of oil in the pot, add minced meat to the pot when the oil temperature is hot, fry until the surface changes color and break off, the frying time can be slightly longer, and the fat inside is fully stir-fried.

5. Then add the prepared green onions, ginger and garlic to stir-fry together, and after the fragrance of the green onions, ginger and garlic comes out, add the bean paste and stir-fry in the pot to fry the red oil and the fragrance inside.

6. Then add the fried eggplant to the pot, stir-fry over high heat, fry the aroma of the eggplant and the oil that has just been fried and seep into it, and stir-fry quickly over high heat.

7. Finally, add the prepared sauce to the pot, bring to a boil over high heat, turn to medium-low heat and simmer for about 2 minutes.

8. Finally, wait until you want to add an appropriate amount of chopped green onions as a garnish, so that a pot of delicious and fragrant fish-flavored eggplant is ready, although it is a home-style taste, but because when frying eggplant, eggs are added to ensure the taste of eggplant, and after frying, the taste of eggplant has improved a lot, so it is better than what the restaurant sells after it is done.

【Cooking Summary】:

The eggplant should not be fried for too long, otherwise the skin of the eggplant will become old and cannot be eaten.

The purpose of coating the egg mixture is to allow the egg mixture to solidify on the surface of the eggplant, so that the eggplant can absorb less oil and prevent the final dish from being too greasy.