Whole eggplant with fish flavor [Zhejiang cuisine]

Fish flavor whole eggplant

【Dish name】 Fish flavor whole eggplant

【Cuisine】 Zhejiang cuisine

【Features】 Soft rotten and palatable, fragrant taste.

【Raw Materials】

300 grams of long shape, 40 grams of lard, 35 grams of soy sauce, 3 grams of refined salt, 2 red, 3 cloves of garlic, 15 grams, 2 grams of monosodium glutamate, a little pepper, a pinch of green onion, 5 grams of vinegar, 15 grams of wet starch, a little cooking wine.

【Production process】

1. Wash the destemmed stems, use a knife to break two from the middle, cut 2 points of spaced slanted knives on each side, and each knife into two-thirds without cutting (decay flower knife) 2. Will, garlic, green onion, shredded, vinegar, cooking wine, monosodium glutamate, pepper, wet starch sauce and set aside. 3. Wok on fire, put in 25 grams of lard, heat the oil, fry until one side is slightly yellow, turn over and then put 15 grams of lard, cut it, put in the green onion, garlic and fry, after the aroma is emitted, put in soy sauce, fine salt and an appropriate amount of hot water, cover and cook, to cook into the mixing meter, when the pot is thick, the frying pan is off the heat, first put the whole on the plate, with the skin on the side, and then pour the spices and soup on it. Welcome to upload your recipe compositions