In order to bask in the newly bought plates and background boards, I specially sent a recipe.. Eggplant with fish flavor. Because children can’t eat spicy, so improved, with Korean sauce instead of Pixian Douban sauce, also very delicious.

Ingredients

Two eggplants
Half an onion
A little carrot
A spoonful of scallion
Half a spoonful of garlic
How much salt
1 spoonful of sugar
Half a teaspoon of vinegar
1 spoonful of soy sauce
Right amount of starch
2 teaspoons vegetable oil
2 spoons of Korean sauce

Directions

Step 1
Wash eggplant and cut into strips.

Step 2
Marinate with salt water for a while, it's easier to taste.

Step 3
Cut green onion, garlic, onion and carrot.

Step 4
Take out the eggplant, drain the water, sprinkle a little starch, so that the skin is crispy. It can also be fried without starch.

Step 5
Medium heat, fry the eggplant a little.

Step 6
Remove the residual oil and set it aside.

Step 7
Mix sugar, vinegar, soy sauce, water, chicken powder and a little starch to make the sauce.

Step 8
Heat oil in a hot pan, saute onion and garlic, then stir fry carrot and onion.

Step 9
Add 2 tbsp Korean sauce or soybean sauce and stir well. If the sauce is dry, add a little water or oil and stir well.

Step 10
Pour in the eggplant and stir well.

Step 11
Pour in a bowl of juice, stir fry and thicken.