The most famous eggplant is fish-scented eggplant.

Fish-scented eggplant is a dish, also known as Yu Xiang eggplant, is one of the traditional specialties of Sichuan Province. It is one of the more representative fish-flavored dishes in Sichuan cuisine.

The word "鱼香" and "余香" sound alike, and another way to say it is "Yu Xiang Eggplant". The main ingredient in the Fish and Fragrance series of Sichuan cuisine is Sichuan spicy bean paste. The main ingredient with Sichuan spicy bean paste plus other seasonings burned out of the dishes, the flavor of its heavy and long, lingering aftertaste, endless aftertaste, so it is called Yu Xiang. Before the 1970s, restaurant menus were written with the name "Yu Xiang Eggplant".

Tools and ingredients; 3 eggplants, 4 cloves of garlic, 2 red bell peppers, a little green onion, 2 teaspoons of soy sauce, 1 teaspoon of soy sauce for straw mushrooms, and a moderate amount of oil

Methods and steps

1. Steam the eggplants in a pan after cutting them into sections and then remove them from the pan and let them cool.

2. Peel the garlic and mince it, then cut the red pepper and scallions into pieces.

3. Heat the oil in a wok, add the soybean paste, sauté, then add the steamed eggplant and stir-fry.

4. Add garlic, red pepper and mushroom soy sauce to the eggplant, and then sprinkle with scallions.