Fish-flavored eggplant (Chongqing flavor) recipe

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  1.Wash the eggplant, divide it in half, cut it into four long strips, then cut it into five sections and put them on a plate.

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  2. Prepare three spoons of bean paste, scoop it out and put it into a bowl.

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  3.Crush the garlic, mince the soaked pepper, and chop the soaked ginger Chop it into pieces and put it into a bowl

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  4.Wash the yellow onions and cut into pieces Cut into three pieces, then chop into small pieces and put into a bowl

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  5. Put an appropriate amount of sugar and vinegar into a bowl, and mix the sweet and sour sauce evenly

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  6. Boil the water in the iron pot and add an appropriate amount of oil to heat it up.

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  7.Pour the chopped eggplant into the oil pan and heat the oil When it is 80% hot, turn up the heat and fry the eggplant until it is 70% ripe, scoop it out and put it on a plate

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  8.Pour an appropriate amount of oil into the pot, heat it up, add the pickled chili pepper and ginger-garlic bean paste into the pot and stir-fry until fragrant

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  9.After the pickled peppers and ginger-garlic bean paste are stir-fried until fragrant, add the chopped yellow onions and stir-fry for a few times

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  10. Stir-fry the eggplant until 8 mature, add it to the pot and stir-fry the pickled chili garlic bean paste, yellow onion Stir-fried

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  11. Pour the sweet and sour sauce into the pot and stir Stir evenly and stir-fry for two minutes and it is ready to serve

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  12.After taking out the pot Put it on a plate, and the fish-flavored eggplant with Chongqing flavor is ready