Chinese Food
Eggplant with fish flavor
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Yuxiang eggplant is a famous dish with Han characteristics. It belongs to eight major Chinese cuisines. The main material is eggplant. It is processed and fired with a variety of auxiliary materials. There are many different ways to make it. It's delicious and nutritious. Yuxiang eggplant is as famous as other Sichuan dishes, such as Yuxiang pork liver, Yuxiang shredded pork and Yuxiang Sansi. It is very popular. Yuxiang is homophonic with Yuxiang. The correct writing should be Yuxiang eggplant. Yuxiang series of Sichuan cuisine. The main auxiliary material is Sichuan spicy bean paste. The main ingredient is Sichuan spicy bean paste and other seasonings. It tastes thick and long, with lingering aftertaste. So it's called Yuxiang. Before the 1970s, the restaurant menu was filled with eggplant. I really like eating eggplant with fish flavor. Today, I'd like to share this Sichuan dish with strong local characteristics - eggplant with fish flavor. -
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:First peel the eggplant and cut it into segments with proper length. Add some starch. Then mix the segments and starch evenly.
Step3:Cut up the ginger and garlic. Pour them into the oil pan and stir fry them to taste.
Step4:Then add the bean paste and stir fry for two times to give the fragrance.
Step5:Then pour the eggplant into the pot and stir evenly. Try to make every eggplant stick to the material in the pot.
Step6:Stir fry eggplant until soft.
Step7:Mix the vinegar, soy sauce and sugar into the pot. Stir well. Cover the pan and simmer for two minutes.
Step8:When the eggplant is done, sprinkle it with green onion. Start the pot and put it on the plate.
Step9:The special Sichuan food - Fish flavored eggplant is ready.
Step10:A special dish.
Step11:Eggplant with fish flavo
Cooking tips:There are skills in making delicious dishes.
