How to make fish-flavored eggplant

1. Wash and cut the eggplants Strips can also be cut with a hob. Chop the pork into mince. Various seasonings are available.
2.Sprinkle some salt on the eggplant strips, scoop them out and marinate them for ten minutes to dehydrate.
3. Add a little cornstarch and cooking wine to the minced pork and marinate for a while.
4. Squeeze out the water from the eggplant with your hands and absorb the water with kitchen paper.
5. Add cornstarch to the eggplant strips, stir well, and leave for ten minutes.
6. Heat the pot and add more oil. You can put an eggplant in it first and try it. If there are fine bubbles on the edge of the eggplant, you can pour in all the eggplant and fry until soft. Drain and set aside.
7. Leave a little oil in the pot, warm the oil and sauté the chopped ginger, half of the green onions and minced garlic over low heat.
8.Put minced pork into the pot and stir-fry until it changes color.
9.Add a spoonful of Pixian bean paste into the pot and mix well.
10.Add a tablespoon of cooking wine into the pot.
11.Put the drained eggplant strips into the pot and stir well over medium heat.
12. Add to the pot and mix thoroughly beforehand of light soy sauce and sugar, stir-fry evenly, and add the remaining minced garlic and green onion.
13.The eggplant is soft and waxy, and the soup is almost absorbed along the edge of the pot. Pour vinegar. Top with some water starch.
14. Garnish with green onions and let’s go!