Crispy Fish Fragrant EggplantEggplant for this dish.Ingredients: eggplant, salt,MSG, Sichuan pepper powder, salted pepper powder, starch, oil, garlic cloves,fermented red chili pastesauce,tomato sauce,, tomato, sugar
skin-crispy texturePreparation of Crispy Fish Fragrant Eggplant:1. Slice the eggplant.

Indeed... When slicing the eggplant, do not cut it into large pieces and then slice it; instead, carefully split it in half lengthwise (to ensure stability on the cutting board), then peel off the slices like petals to create a convex surface on each piece.Yes...

2. Process the eggplant. First, mix salt, MSG, Sichuan pepper powder into the sliced eggplant; as it slightly moistens, evenly coat with dry starch. Fry in hot oil until golden brown and crispy on the outside.

3. Seasoning. In a pan, stir-fry garlic cloves, fermented red chili paste, and tomato sauce for a moment. Add a small tomato (diced) and continue cooking. Season with salt and MSG to taste, sugar to one tablespoon. Turn down the heat and thicken with water and starch. Add the fried eggplant, cook until the sauce thickens, then serve.

Tips:

It is recommended to use long eggplants, cut into large thick slices and scored in a fish-like pattern; continue processing as described for crispy skin.
Long EggplantSuitable for:

Generally suitable for all individuals,

1. It can cool the body and relieve summer heat, especially beneficial for those prone to prickly heat or boils;

2. Those with weak stomach and spleen, asthma sufferers should not eat in excess;Those who are frail or have loose stools should avoid overeating;Eating long eggplant before surgery may delay the normal breakdown of anesthetic agents, affecting recovery speed.