The ingredients for making it are: eggplant, green and red bell peppers, salt, soy sauce, vinegar, chicken essence, green onion, ginger, garlic, cooking wine, water starch, bean chili sauce and sugar.

Cut the eggplant into pieces, sprinkle with salt and marinate for about 10 minutes, then squeeze out the water.

Cut green and red bell peppers into small dices. Pour more oil into the pan, and then fry the marinated eggplant until the surface is golden brown (because it is at home, using too much oil is a waste).

Pour a little bit of oil into the pot and fry the onion, ginger and garlic, then add a little bit of bean paste. Stir fry the aroma and then pour into the eggplant. Add soy sauce, cooking wine, sugar, vinegar (the ratio of sugar to vinegar is 1:2), and chicken essence.

Stir fry until flavorful, then add some water starch to thicken. Then pour in the diced green and red bell peppers and stir-fry for a while and then you can get out of the pan.

Fish-scented eggplant is a Han Chinese specialty dish, belonging to the eight Chinese cuisine, the main ingredient for the eggplant, with a variety of auxiliary materials processed and burned. There are a variety of different methods, its flavor is delicious, nutritious. Fish-flavored eggplant and fish-flavored pork liver, fish-flavored shredded pork and fish-flavored shredded pork and fish-flavored shredded pork and other Sichuan dishes are well-known and popular.

The word "鱼香" and "余香" sound alike, so the correct spelling should be "Yu Xiang Eggplant" (余香茄子). The main ingredient in the Yu Xiang 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, its flavor thick and long, lingering aftertaste, endless aftertaste, so called Yu Xiang. Before the 1970s, restaurant menus were written with Yu Xiang eggplant.