Fish parsley, the word of the fish is the head, there is no fish shadow, the fragrance is in it, and there is a fish fragrance, and the fish sauce comes. As long as this small bowl of fish fragrant juice, you can make delicious fish dishes, so that you can win without fish. The proportion of fish sauce is: 15 grams of soy sauce, 10 grams of vinegar, 10 grams of cooking wine, 20 grams of sugar, 10 grams of onion and ginger, 10 grams of garlic cut into small pieces of chicken MSG 10 grams, 10 grams of wet starch, 10 grams of hot pepper. This is the amount of 500 grams of ingredients that can be increased or decreased depending on the amount of material. Soaked peppers, this is the most important flavor in the fish flavor, indispensable, if not, can also be replaced with red pepper paste, and then blended together in the bowl, that is, fish juice. This bowl of fish sauce is no matter what dish it is made with. The spicy taste is relatively heavy. Because the spicy is neutralized by sweet and sour, the entrance is not spicy and the taste is spicy, and the aroma is tempting and spicy. They are all delicious meals. No one does not love, and they will be addicted.
Slice the eggplant, add a little salt and mix well. Marinate the eggplant for about 0 minutes and squeeze out the water.
Green and red pepper diced
Put the oil in the pot, the eggplant is fried, and remove
Keep the base oil in the pot, stir-fry under the onion, garlic and ginger.
Add the sautéed sautéed sauté and add the sauté
After stir fry evenly, transfer to the fish sauce
Stir-fry the eggplant into the savory, add the green and red pepper diced, stir fry evenly and then pan
The key to fishy eggplant is the blending of fish sauce, which can also be adjusted according to your own taste.