Fish-flavored eggplant is a dish, also called fragrant eggplant, which is one of the traditional famous dishes in Sichuan Province. It is a typical fish-flavored dish in Sichuan cuisine.

"Fish flavor" is homophonic with "lingering fragrance", and another way of saying it is "lingering fragrance eggplant". Fish-flavored Sichuan cuisine, the main auxiliary material is Sichuan spicy bean paste. The main ingredient is Sichuan spicy bean paste and other seasonings. Its flavor is strong and long, lingering and memorable, so it is called lingering fragrance. Before the 1970s, the name "Yuxiang Eggplant" was written on the menus of restaurants.

Tool raw materials; 3 eggplants, 4 cloves of garlic, 2 red peppers, a little chives, 2 teaspoons of soy sauce, straw mushroom soy sauce 1 teaspoon, and proper amount of oil.

Method step

1. Cut eggplant into pieces, steam it in a pot, and let it cool for later use.

2. Flatten and peel garlic and chop it into minced garlic. Cut the red pepper and onion into sections.

3. Pour the oil into the pot, heat it, add it into the soy sauce, stir-fry until fragrant, and then add the steamed eggplant pieces and stir-fry together.

4. Add minced garlic, red pepper and straw mushroom to the eggplant slices, and finally sprinkle with chives.