Fish-Fragrant Eggplant

About This Recipe

Fish-flavored eggplant is a rare delicacy in Chinese cuisine and originated in China. It uses classic cooking techniques and is a home-cooked taste in the hearts of local people.

Ingredients List

• 3 eggplants
• 100g minced pork
• Appropriate amount of cooking oil
• Appropriate amount of salt
• 1 tablespoon soy sauce
• Onions, ginger and garlic in moderation
• 1 spoon cooking wine

Cooking Steps

1. 1. Cut the pork tenderloin into even thin strips along the grain, add cooking wine, salt, egg white and starch, mix well and mix with starch, and marinate for 15 minutes.
2. 2. Soak the fu
   reen pepper and cut into shreds; peel the carrot and shred it; pickle the ginger and chop the pepper.
3. 3. Put the fish sauce into a bowl and mix: soy sauce, vinegar, sugar, cooking wine, starch and a little water.
4. 4. Heat oil in a pot, add minced pickled pepper, minced ginger, and minced garlic, stir-fry over low heat until fragrant.
5. 5. Add shredded pork and stir-fry until it changes color, take it out and set aside
6. 6. Leave oil in the pot, add shredded fungus, green pepper, and carrot and stir-fry until cooked.
7. 7. Pour back the shredded pork, pour in the fish sauce, and stir-fry quickly over high heat until the soup is evenly coated, then take it out of the pan and serve it on a plate

Cultural Tips

Fish-flavored tomato

The production is very particular. The fish-flavored eggplant is the epitome of this ingenuity.