Fried eggplant with fish-flavored sauce is a classic Sichuan dish.Sichuan cuisineIt features a combination of salty, sweet, spicy, and slightly sour flavors with a fishy aroma.How to make fried eggplant with fish-flavored sauce?This dish primarily useseggplantas the main ingredient, which is then seasoned with fish-flavored sauce after being carefully cut, resulting in a vibrant red color and intense fishy aroma. It's a popular dish that goes well with rice.

How to make fried eggplant with fish-flavored sauce?

IngredientsPreparation

300g eggplant, soakedred bell peppers30g chopped green onions,ginger,and garlic, all finely chopped1/2 teaspoon of salt1/3 teaspoon of MSG20g of sugarsoy sauce,rice vinegar, and1 tablespoon of cooking wineand appropriate amount of fresh soup and cornstarch.800g of vegetable oil.Instructions1. Peel and slice the eggplant, wash it, and cut it into strips. Coat the strips with cornstarch, then deep-fry them in hot oil until cooked through. Remove and drain.

2. Heat vegetable oil in a wok, then add chopped red bell peppers and stir-fry until the oil turns red.

3. Add chopped green onions, ginger, and garlic, and stir-fry until fragrant. Then, add the eggplant strips, soy sauce, sugar, rice vinegar, cooking wine, salt, and MSG, and stir-fry until well combined.

4. Thicken with cornstarch slurry and serve.

Add green onion, ginger and garlic and stir-fry until fragrant. Then add the broth, eggplant, soy sauce, white sugar, rice vinegar, cooking wine, salt, and MSG, and stir-fry until well combined.

Thicken with cornstarch slurry and serve.

Homemade Fried Eggplant with Fish-flavored Sauce

Ingredients

500g eggplant, 15g soy sauce, 10g rice vinegar, 10g sugar, 3g cornstarch, 5g cooking wine, 5g chopped green onions, 3g minced ginger, 3g minced garlicDoubanjiang (fermented broad bean paste)Chili sauce4g, salad oil 50g.

Instructions

1. Peel and slice the eggplant, wash it, and cut it into strips 5cm long, 0.5cm wide, and 0.5cm thick.

2. In a small bowl, mix together soy sauce, rice vinegar, sugar, cooking wine, cornstarch, chopped green onions, minced ginger, and minced garlic to create the fish-flavored sauce.

3. Heat oil in a wok, then add the eggplant strips and Doubanjiang, stir-fry until the eggplant is softened and cooked through. Add the fish-flavored sauce and stir-fry quickly until the eggplant is evenly coated. Serve immediately.

4. During cooking, try to maximize the moisture released from the eggplant.Steamto allow for better absorption of flavors.

Fried Eggplant with Fish-flavored Sauce Recipe

Ingredients

300g eggplant, 50g minced meat, 10g ginger, 10g garlic, 10g dried cornstarch, 10g cornstarch slurry, 10g sesame oil, 15g sugar, 5g cooking wine, 15g (Pixian chili bean paste), 10g rice vinegar, 15g soy sauce, 2g salt, 2g MSG, 10g red chili oil, 800g vegetable oil, 40g old soup.

Instructions

1. Peel and cut the eggplant into strips about the width of your thumb. Then, coat the strips with dried cornstarch.Minced meat, wash and cut into strips, then mix with cornstarch slurry.

2. Mix old soup, (Pixian chili bean paste), sugar, rice vinegar, sesame oil, cooking wine, soy sauce, salt, MSG, and cornstarch slurry to create the fish-flavored sauce.

3. Heat oil in a wok, then add vegetable oil until three-quarters full. Add the minced meat and stir-fry until it's slightly cooked, then remove. Heat the oil until it's about 75% full, then add the eggplant strips and stir-fry until cooked through. Remove.

4. Add 15g of remaining oil in the wok, then add ginger and garlic and stir-fry until fragrant. Add the minced meat and eggplant strips, and pour in the fish-flavored sauce. Bring to a boil, then drizzle with red chili oil and serve.

How to make Sichuan Fried Eggplant with Fish-flavored Sauce

Ingredients

eggplant, ginger, garlic, chopped red bell peppers, sugar, rice vinegar, MSG, cornstarch, cooking wine, salad oil, all to taste.

Instructions

1. Wash and peel the eggplant, cut it into strips, then deep-fry it in hot oil until cooked.

2. Heat oil in a wok, then add chopped red bell peppers and stir-fry until fragrant.

3. Add cooking wine, then add ginger and garlic to release their fragrance. Add the deep-fried eggplant and stir-fry.

4. Add sugar, MSG, pepper, and rice vinegar, then add chopped green onions. Mix in cornstarch slurry and stir-fry until cooked. Serve immediately.

Tips

1. After frying the eggplant, drain off excess oil to prevent it from becoming too greasy.

2. Avoid cooking the vinegar and green onions for too long in the wok, as this will enhance their aroma.