How to make eggplant with fish sauce

We usually see fish-flavored eggplant on the dining table, which is delicious. So how to make home-cooked fish-flavored eggplant?

Ingredients:

500g eggplant

1 lemon

3 dried red peppers

30g chopped chili

Oyster sauce 15ml

10g minced garlic

5g chives

Chu Hou Sauce 15ml

5g white sugar

2g salt

Oil 300ml

feature

When I was a child living in Northeast China, there were very few vegetables to eat at that time. The most common ones were potatoes and eggplants, so every household could eat eggplants and potatoes in various ways. So I developed an eggplant and potato complex. I loved eating eggplants and potatoes and liked to think about how to cook them.

How to make fish-flavored eggplant

1. Wash the eggplant and cut it into 5cm long and 2cm wide strips with the skin. Cut the lemon in half and squeeze out the lemon juice. Chop the dried red pepper.

2. Pour oil into a wok and heat it over high heat until it is 70% hot. Add the eggplant strips and fry for about 4 minutes until the eggplant strips are soft, then remove from the wok and drain the oil.

3. Leave a little oil in the wok and heat it to 60% hot. Add chopped dried red pepper, chopped pepper and Chu Hou sauce to bring out the aroma. Pour in the fried eggplant strips, stir-fry evenly, then add chopped garlic, white sugar, salt and oyster sauce, stir-fry until the soup is thick, turn off the heat, pour in lemon juice, and stir-fry evenly.

4. Place the fried eggplant on a plate and sprinkle with chopped green onions.

Tips

1. When choosing eggplants, choose those with uniform and rounded shapes, moderate tenderness, no cracks, rot, rust, spots, thin skin, few seeds, thick and tender flesh. Eggplants that feel light in the hand are tenderer. If they feel heavy, they are usually too old and have many seeds and are not tasty. The acidic substances in eggplants are easily oxidized and blackened. After cutting, soak the eggplants in clean water and take them out before cooking.

2. There is no need to thicken the soup separately when making this dish. Oyster sauce can thicken the soup and act as a thickening sauce.

3. Use lemon juice instead of vinegar for a fresher, more natural taste. When squeezing lemon juice, wrap the lemon with gauze so that the lemon seeds and pulp will not be squeezed out with the juice.