Fish flavored eggplant is a traditional famous dish of Han nationality in Sichuan Province. It is one of the most representative fish flavor dishes in Sichuan cuisine. Because eggplant needs to be oiled, it is generally preferred to eat outside. Today, I’ll cook a simple version of fish flavored eggplant.


400g eggplant
30g scallion
20G ginger
2 tbsp cooking wine
2 tbsp soy sauce
2 tbsp sugar
2 tbsp rice vinegar
1 teaspoon vinegar
3 g salt
1 tbsp chili oil
5 cloves of garlic
4 tbsp oil


Step 1
Wash eggplant

Step 2
Cut the 1.5-inch section into strips; Scallion segments; Slice ginger and half garlic; The other half is made into Chengdu

Step 3
Put it into a large bowl, sprinkle 5 grams of salt and marinate for 10 minutes

Step 4
In an empty bowl, mix 2 tbsp rice vinegar, salt, sugar, cooking wine, soy sauce and water

Step 5
Pour the oil into the pan and stir fry the onion, ginger and garlic until fragrant

Step 6
Pour in the dried eggplant and stir well

Step 7

Step 8
Pour in a bowl of juice, cover the juice evenly, pour 1 tbsp of vinegar, 1 tbsp of spicy oil, and sprinkle with minced garlic

Step 9

Step 10
Sprinkle the scallion and get out of the pot