Fish flavor, is one of the main traditional flavors of Sichuan cuisine. It is a unique faction of Sichuan cuisine, the reason why not see the fish and have a fish flavor, because of the use of pickled fish chili. Fish-flavored dishes are often eaten with fish-flavored eggplant strips.

The practice of fish and eggplant strips:

Ingredients: eggplant, salt, pickled chili peppers, pickled ginger, green onions, soy sauce, garlic, cooking wine, vinegar, sesame oil, water, sugar, Pixian soybean paste, starch.

Practice:

1, eggplant washed and peeled eggplant strips, put the right amount of dry starch.

2, into the frying pan after frying Remove the spare, pickled pepper, pickled ginger, green onions, Pixian bean paste chopped, garlic pat broken and ready to use;

3, will be soy sauce, sugar, vinegar, cooking wine, sesame oil, salt, water adjusted into a fish-flavored sauce for spare;

4, the hot pot into the right amount of cooking oil, into the pickled pepper, pickled ginger, garlic and then into the bean paste popping aroma.

5, into the flavor sauce to cook and roll into the eggplant stir-fry, and finally into the appropriate amount of wet starch thickening, and then sprinkled into the pot after the spring onions can be.