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Eggplant with fish flavor
Description
One of the famous dishes of Sichuan cuisine. Despite the name, the dish does not use fish. The name refers to the fact that the ingredients used in the sauce are most commonly used when cooking fish.
Cooking
Step 1
Heat a skillet over medium heat. Add eggplant, stir and fry until soft. Remove from fire and set aside.
Step 2
Add oil to a saucepan and heat over high heat. Stir-fry minced meat, then add garlic, ginger, green onion and soy paste. Add the eggplant and the rest of the ingredients except for the corn starch and water. Fry everything together for 5-10 minutes, mix starch with water and pour into a saucepan.
Step 3
Stirring, simmer until the sauce thickens. Serve hot.
Ingredients
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