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.


3 eggplants
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 1
Add half tbsp cooking wine to minced pork, mix well and marinate.

Step 2
Cut the eggplant into sections and then strips. Put it in a large bowl, add half teaspoon salt and marinate for 20 minutes.

Step 3
In 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 4
Pickled eggplant will produce a lot of water, squeeze the water dry, and leave the eggplant for use.

Step 5
Add 2 tbsp vegetable oil, ginger and garlic, stir fry until fragrant.

Step 6
Add 2 tbsp chopped pickled red pepper.

Step 7
Soak red pepper, stir fry until fragrant, add 1 tbsp Pixian bean paste, stir fry out red oil.

Step 8
Add minced meat and stir fry over medium heat until discolored.

Step 9
Pour in Eggplant and stir well.

Step 10
Pour in the fish sauce.

Step 11
Stir fry well, add half a bowl of water, cover and simmer for two minutes.

Step 12
After opening the lid, the eggplant is soft and rotten. At this time, add 2 tbsp water starch and stir fry the juice quickly.

Step 13
Collect the juice to the degree you like and you can get out of the pot.