That looks like it has good texture. This is one of my favorite Chinese dishes. One of the years I was living there, I ate this like at least three times a week.
I’ve been making it here by steaming the eggplant instead of the first fry and notice very little difference other than dramatic reduction in oil absorbance.
Your execution looks mouthwatering!
gingerbeard1321
Ahh the fragrance of fish 🤢
Dashisnitz
Try to add some extra firm fried tofu to it next time.
onwee
I have not made this recipe from the book. Personally I like this dish with a lot more garnish and aromatics….even some fresh green onions and red peppers would add a lot more visual appeal imo.
4 Comments
That looks like it has good texture. This is one of my favorite Chinese dishes. One of the years I was living there, I ate this like at least three times a week.
I’ve been making it here by steaming the eggplant instead of the first fry and notice very little difference other than dramatic reduction in oil absorbance.
Your execution looks mouthwatering!
Ahh the fragrance of fish 🤢
Try to add some extra firm fried tofu to it next time.
I have not made this recipe from the book. Personally I like this dish with a lot more garnish and aromatics….even some fresh green onions and red peppers would add a lot more visual appeal imo.