Fish and eggplant strips
Ingredients: eggplant, green onion, ginger and garlic, red pickled pepper, dried red pepper.
Seasoning: salt, monosodium glutamate, sugar, pepper, Pixian bean paste, sesame oil, vinegar, soy sauce.
Preparation: 1. Peel and wash the eggplant, cut into finger-thick strips about two inches long. Salt, monosodium glutamate, sugar, vinegar, pepper, soy sauce, sesame oil, starch mixed with fish flavor sauce and set aside.
2. Add about 50% heat to the pot, pat the eggplant strips on dry starch, shake them down into the oil, and fry them thoroughly to control the oil.
3. Leave the remaining oil at the bottom of the pot, add the shallots, ginger, garlic, red pickled peppers, dried peppers and stir-fry the aroma, add pixian bean paste to fry the puff pastry, add the fried eggplant strips, pour in the mixed fish sauce, stir-fry evenly and put on the plate.
