Appetizer for rice, non-fried eggplant, fish-flavored eggplant pot

Mom's own eggplant harvest is abundant, just thinking about how to eat it is delicious, in exchange for this, today at a friend's house for dinner, I took the initiative to offer vegetables, and my friend said that the first time to make a fish-flavored eggplant pot, do not do it strange , delicious eggplant is generally oily and fragrant, we are all middle-aged health first, challenge non-fried eggplant, a success, but also very delicious, this dish is more expensive rice

Ingredients

Eggplant 4

shallots 2 stalks

choppedginger Appropriateamount

mincedgarlic Appropriateamount

Finelychoppedgreenonion Appropriateamount

Milletspicyring 1 piece

Pixianbeanpaste 1 spoon

darksoysauce 1/2 spoon

Lightsoysauce 2 spoons

Sugar 1 spoon

Oystersauce 1 spoon

Starch 1 spoon

Agedvinegar 1 spoon

Water 1/2 bowl

Cookingwine 1 spoonfulforcuredmeat

Cooking Instructions

Finely chop the green onion, white ginger and garlic, and cut the millet into spicy rings for later use
Meat foam (chopped by yourself), a spoonful of cooking wine to taste
Cut the eggplant into strips, sprinkle some salt and shake it to marinate, about five minutes, which is also the key to not using oil, after five minutes, rinse some salty flavor with water, dry the water and set aside
Hot pan cold oil (hot pan cold oil is to heat the pan and then put oil, so that the eggplant will not put the pot) The oil temperature is high, put the eggplant and stir-fry, as much oil as usual for stir-frying
SautÃ©ed eggplant and set aside
Remove the eggplant, and fry the remaining oil to fry the meat foam, and the meat foam will be scattered
Pour the green onion, ginger, garlic, millet spicy into it and fry it together to bring out the fragrance
Put a spoonful of Pixian bean paste and stir-fry
Add the eggplant and stir-fry
The pre-mixed sauce includes: 1/2 tablespoon dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of starch, half a bowl of water, and mix into juice (note that this dish does not need to be salted)
Stir-fry the eggplant evenly, put the seasoned juice, and quickly stir-fry out of the pan
Pour it into a pre-heated casserole (I will stir-fry on one stove, and the stove next to it will be on the smallest fire) and it will beep
Sprinkle with chopped shallots and rub them to eat