Fishy eggplant
Prepare an eggplant, cut into long strips, sprinkle some salt on the cut eggplant, grab and marinate, prepare a piece of old tofu, crush him with a knife, prepare a small piece of pork belly, chop him up and set aside.
Next, mix a sauce and prepare three garlic to crush him, add a spoonful of minced pepper sauce that must be necessary, a spoonful of watercress sauce, and chop.
Prepare an empty bowl, add two spoonfuls of light soy sauce, two spoonfuls of balsamic vinegar, two spoonfuls of sugar, a spoonful of old yellow can be replaced with cooking wine if not, a little water, a little cornstarch, stir well.
Dried the pickled eggplant, pat it on a layer of starch, boil the oil in the pot, add the minced pork, fry it loosely, refine the lard, add the tofu residue, and fry until the tofu is golden brown.
Fish out, do not wash the pot, put the oil inside the tofu to him grate out, add the eggplant, fry until slightly browned, add the chopped sauce, stir-fry evenly, come a little hot water, pour in the fish sauce that was previously mixed, spread the tofu and minced meat residue, cover the pot lid and simmer for 3 minutes, then mix well and sprinkle a handful of small green onions, a simple and delicious fish eggplant is ready.
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