Sichuan spicy eggplant recipes(fish flavor eggplant)

1. Mix all the ingredients for the sauce together.
Ginger and garlic finely chop. Cut spring onions,And then filtered. Cut the peppers into 2 cm pieces. Wash eggplant, cut to 3-4 cm long, 1 cm wide piece.
Approx. 15 tablespoons of oil in the Wok to heat up to 160 ° C. Add 7-8 pieces of eggplant to the wok, fry for 15 seconds. Remove and drain the oil. So all the eggplants are fried. Each time only a few pieces of eggplant in the wok give. Otherwise, the oil is cooled. (Watch out, the eggplant spills strongly when frying, do not stay so close or take a lid to protect you.)
Oil for frying out, leave approx. 2 tablespoon. Oil in the wok. Medium heat 1 tbsp soybean paste-sharp and 1 tbsp pickled red chilli for 20 seconds. Then turn to strong heat, add ginger and garlic, saute briefly. Always stir well.
Place the aubergines back in the wok, fry for 3-4 minutes. Pepper and spring onion in the wok, add the sauce and fry for 2-3 minutes. Mix well and serve.