The method for making fish-flavored eggplant stew.

Fish EggplantStewIngredients Introduction

Main ingredients：

Eggplant (one)

Side ingredients：

Green pepper(a little bit)Red pepper(a little bit) Water-soaked bamboo shoots (a little bit)Black fungus(a little bit) Onion ( )Ginger( ) Garlic ( ) Wide bean sauce Doubanjiang Sauce(one spoon)Pickled chili paste Sauce (half a spoon) Rice wine ( )Dark soy sauce( ) Sugar (one spoon)Vinegar(two spoons) Cornstarch (one spoon)

Fish: 1. Remove the skin from the eggplant and cut it into strips.

2. Fry in a pan with oil to remove moisture.

3. Take out after frying well.

4. Prepare green and red peppers, black fungus, water-soaked bamboo shoots into strips.

5. Fried eggplants

6. All side ingredients are deep-fried separately and set aside.

7. Mix the sauce, dark soy sauce, vinegar, sugar, cornstarch, and water in a bowl.

8. Wide bean sauce and pickled chili paste.

9. Fry the spicy bean sauce in a pan with oil, then add onion, ginger, and garlic to fry until fragrant.

10. Add fried eggplant and stir-fry.

11. Add green and red peppers, black fungus, bamboo shoots and stir-fry.

12. Add the bowl sauce.

13. Cook until the sauce thickens, then turn off the heat and serve in a stew pot.

14. Finished dish picture

15. Tips:

15.

16|Like to eat with rice

17|Can add more soup if you like it runny, or add some meat slices for those who like meat.Mix the rice Add more broth if you like, and add some meat slices if you prefer meat.