This is one of the famous dishes of Szechwan cuisine. Despite the name, in this dish we won’t use any fish. The name this dish has obtained because the ingredients, which are used in the sauce are most often used in cooking fish. It sounds really terrific, doesn’t it?
List of required products:
- 500 g of Asian eggplant, cut in halves and divided into quarters;
- 100 g of minced pork;
- 1 tbsp spicy soybean paste;
- 1 stem of green onion, chopped;
- 2 cloves garlic, chopped;
- 1 tbsp. ginger, chopped;
- 3/4 h of chicken broth;
- sugar — 1/2 tbsp;
- 1/2 tbsp. of wine vinegar;
- 1/2 tbsp. of cook wine;
- 1/2 tbsp cornstarch;
- 1 tbsp. of water;
Begin to cook
- Heat the frying pan over medium heat. Add the eggplants, stir and fry until they become soft. Remove from heat and set aside.
- Add oil to the saucepan and heat over high heat. Stirring, fry the minced meat, then add the garlic, ginger, green onion and soybean paste. Add eggplant and other ingredients except cornstarch and water. Fry all together for 5-10 minutes, mix the starch with water and pour into the saucepan.
- Stirring constantly, stew until the sauce thickens. Serve hot. You can decorate your dish if you like. It will make it even more appetizing.