Recipe for Fish flavored Eggplant Cake

Need ingredients

Long eggplant

two

Pork powder (three parts fat and seven parts lean)

moderate amount

flour

moderate amount

starch

moderate amount

egg

1 piece

broad bean paste

moderate amount

Pickled Ginger

1 piece

Pickled chilli

4 of them

light soy sauce

moderate amount

dark soy sauce

moderate amount

white pepper powder

moderate amount

vinegar

moderate amount

white sugar

moderate amount

edible oil

moderate amount

chopped scallions

moderate amount

minced garlic

moderate amount

chopped ginger

moderate amount

cooking wine

a little

oyster sauce

moderate amount

Sichuan pepper

10 pieces

salt

moderate amount

Method steps

1. After washing the pork, put it into a meat grinder and grind it into small pieces

3. Grind ginger into ginger paste and pour it into minced meat, stirring evenly

5. Prepare 4 pickled chili peppers

7. Chop ginger for later use

9. Wash the scallions thoroughly and cut them into chopped scallions for later use

11. Cut the eggplant into slightly thicker slices, as many slices as you need, and then draw a knife in the middle of the sliced eggplant slices without cutting through, leaving a small spot at the bottom without scratching

13. Pour in about the same amount of flour (regular flour) and mix well

15. Remove the meat filling from the refrigerator and add chopped scallions to stir slightly

17. Place the eggplant slices in starch water and cover them with starch paste

19. Put the eggplant cake into oil and slowly fry over low heat until the surface turns golden brown

21. Add the remaining oil in the pot, soak chili peppers, ginger, and Sichuan peppercorns, and stir fry until fragrant

23. Put eggplant cakes into the pot and add a little water to boil

25. Pour the seasoning sauce into the pot and push it a few times with a spatula. Do not stir vigorously, just add chopped scallions when removing from the pot

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