Home-style Fish-flavored Eggplant Sandwiches Recipe

The stuffed eggplant, after being processed a second time, lacks the crispiness of when it was freshly fried but still has a soft texture that is very enjoyable to eat; both the elderly and children find it suitable.

　　Ingredients Main Ingredients:Eggplant 1 piece,Minced Pork 100g,Sweet Potato Starch 60g,Egg 1 piece,Doubanjiang (Bean Paste) 2 teaspoons, Light Soy Sauce 1/2 teaspoon, Starch 1/2 teaspoon, Sichuan Pepper Powder 1/4 teaspoon, Sugar 1/2 teaspoon, Vinegar 1/2 teaspoon, Ginger 5g, Garlic 5g, Scallions 4 pieces Steps

1. Minced pork is mixed with chopped scallions, salt, and Sichuan pepper powder.

2. A small amount of starch is added.

3. It is stirred evenly.

4. The eggplant is cut into half slices without completely cutting through the first slice; the second cut separates them.

5. Fill with meat filling.

6. A bowl contains a mixture of starch, beaten egg, and water to make batter.

7. Coat the stuffed eggplant slices in the batter.

8. Fry until golden brown (do not cook thoroughly).

9. Prepare ingredients: fried stuffed eggplant pieces, chopped scallions, ginger and garlic.

10. Set up the sauce ahead of time.

11. Pour the minced ginger and garlic into a pan to stir-fry until fragrant.12. Add the doubanjiang (bean paste) and stir until red oil is released.

13. Add the fried stuffed eggplant slices, stirring evenly.

14. Add light soy sauce for coloring and some water to cover half of the stuffed eggplants; bring to a boil.

15. Pour in the prepared sauce mixture, cook over high heat until the sauce thickens, then serve.

Place a little old soy sauce for coloring, add water to cover the eggplant rolls up to half their height, bring to a boil.

Pour the well-prepared sauce into the pot, cook over high heat until the sauce thickens.