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\”Fish incense eggplant is a dish, also known as Yu Xiang Eggplant is one of the traditional famous dishes in Sichuan Province. It belongs to the relatively representative fish flavors of the Sichuan cuisine. \”Sichuan cuisine in the fish incense series, the most important auxiliary ingredients are Sichuan spicy bean paste. The main ingredients with Sichuan spicy bean paste plus other seasonings dishes are thick and long, and the aftertaste is endless. Yu Xiang. Before the 1970s, the restaurant menu was written on the name of \”Yu Xiang Eggplant\”. \”ingredients details
The method of fish fragrant eggplant
Prepare the main ingredients.
The slightly thick strip of eggplant (see Figure)
Add more oil to the pan, 70 % of the oil temperature, heat the eggplant and fry.
Fried into golden hair soft, oil control.
Cut the ingredients for later use.
Onion ginger and garlic are cut and set aside.
Fish flavor ingredients; 1 spoon of spoon of spoon of spoon, half a spoonful of raw soy sauce, 1 spoon of cooking wine, 1 spoon of spoonVinegar, half a spoonful of white sugar, half a spoonful of corn starch, minced ginger and garlic.
Cut the pork for later use.
Add base oil to the pot, green onion ginger garlic pot, stir -fry the meat slices, add an appropriate amount of cooking wine to fishy fishyEssence
10 Add eggplant.
Add green peppers.
Add fish flavor quickly stir -fry.
Add carrot silk and the remaining garlic.
Stir -fry evenly, turn off the heat.
The eggplant must be fried. You must control the oil. Without fruit vinegar, you can use other vinegar instead. There is not too much starch.