Why is fish-flavored eggplant considered a meat dish?

Introduction: Everyone likes to eat eggplant. I like it very much, and I feel that eggplant is a delicacy no matter how it is made. It never fails, and the preparation method is relatively simple. I believe everyone has eaten a dish called fish-flavored eggplant outside or has known it at home, but do you know it? Fish-flavored eggplant is actually a meat dish. 1. Meat dish, fish-flavored eggplant.

When the editor first learned about it, I was very surprised. There is neither meat nor anything else in it, so why can it be considered a meat dish? Later, after checking the information, the editor found that it should be considered a meat dish. After all, the ingredients or taste are quite special. As we all know, fish-flavored eggplant has a smell of fish inside, and it consumes a lot of oil when making. Eggplant absorbs oil, and there are also some other minced meat in it, such as pork or chicken. This will make the dish more fragrant. 2. Use more oil and add minced meat.

If you think about it, which dish is called a vegetarian dish? The main reason is that vegetables use less oil and other ingredients, but fish-flavored eggplant is just the opposite. It uses a lot of oil, and A little bit of minced meat is added to it, so it is called a meat dish. If you have a chance to urinate, make this delicacy at home, because it looks really delicious. The key to this dish is the fish sauce. Cut the green and red peppers into strips, then heat the pan with cold oil, add the minced meat and stir-fry until fragrant, then add bean paste, minced garlic, and add some rice vinegar and sugar. In addition, salt, chicken essence, bean paste, balsamic vinegar, light soy sauce, etc. must be added to it. Only when these are all mixed together can a very delicious fish-flavored sauce be made. 3. Operation steps.

Put oil in the pot and cook over high heat for three to four minutes. The oil temperature is about 60%. When it is hot, add the eggplant. After frying, take it out. When the oil temperature is 70%, fry the eggplant again. Drain out the color and control the oil for later use. Then add the bean paste and stir-fry the red oil. Cut the eggplant into strips with a knife. Heat the wok and pour 500 grams of clear oil. Eggplant absorbs oil, so when the oil temperature is 50% hot, add the eggplant and freeze the eggplant. Fry for about a minute and set aside. Then add the ginger and garlic and stir-fry, then add the eggplant and stir-fry evenly. Add the appropriate seasoning and it's ready to serve.