How to make fish-flavored eggplant strips

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  1.Peel the eggplant and cut into long strips, sprinkle evenly with dry starch, stir evenly and set aside; mince onion, ginger and garlic, and slice green and red peppers and carrots; p>

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  2.Put 500 grams of corn germ oil into the pot and wait until the oil temperature rises to six levels of heat , add eggplant strips and fry;

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  3. Remove when the skin is crispy and set aside;

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  4. Leave the base oil in the pot, add bean paste, Laoganma hot sauce, and minced garlic Stir-fry the spicy sauce until fragrant, then add onion, ginger and garlic and continue to stir-fry;

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  5.Place in sequence Add green and red peppers and carrots and continue to stir-fry, fill in an appropriate amount of water, add sweet and sour sauce, oyster sauce, Sichuan peppercorns, and chicken essence to taste;

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  6. Wait until the soup is simmered until it is thick, add an appropriate amount of water starch, add the eggplant strips and stir-fry;

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  7. When the soup is evenly spread on the surface of the eggplant strips, you can take it out of the pot and put it on a plate.

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  8.This is the finished product, fish-flavored eggplant strips.Friends are welcome to taste and give advice!