Received a friend from Sichuan brought bubble red pepper, so today’s Bento decisive fish eggplant started. The key to success or failure is to make “fish flavor sauce”. If you learn this sauce, you can make fish flavor by anyone who wants to make fish flavor except eggplant and shredded meat.
50g minced pork
Chop 6 pieces and soak 2 tbsp red pepper
1 tbsp Pixian bean paste
2 tbsp water starch
Proper amount of minced ginger
Appropriate amount of minced garlic
Step 1Add half tbsp cooking wine to minced pork, mix well and marinate.
Step 2Cut the eggplant into sections and then strips. Put it in a large bowl, add half teaspoon salt and marinate for 20 minutes.
Step 3In the process of pickled eggplant, "fish flavor juice" is modulated. 2 tbsp soy sauce, 4 tbsp vinegar, 3 tbsp sugar, stir well, if you want to make eggplant color heavier, you can also add 1 tbsp soy sauce.
Step 4Pickled eggplant will produce a lot of water, squeeze the water dry, and leave the eggplant for use.
Step 5Add 2 tbsp vegetable oil, ginger and garlic, stir fry until fragrant.
Step 6Add 2 tbsp chopped pickled red pepper.
Step 7Soak red pepper, stir fry until fragrant, add 1 tbsp Pixian bean paste, stir fry out red oil.
Step 8Add minced meat and stir fry over medium heat until discolored.
Step 9Pour in Eggplant and stir well.
Step 10Pour in the fish sauce.
Step 11Stir fry well, add half a bowl of water, cover and simmer for two minutes.
Step 12After opening the lid, the eggplant is soft and rotten. At this time, add 2 tbsp water starch and stir fry the juice quickly.
Step 13Collect the juice to the degree you like and you can get out of the pot.