The essence of Sichuan cuisine – Fish flavored eggplant pot is soft and crisp without greasy mouth
One of the essence of Sichuan cuisine is seasoning. Fish flavored eggplant is a classic Sichuan cuisine. It uses onion, ginger and garlic, chopped pepper, Pixian bean paste and sour and sweet taste to create an irresistible fish flavor.
When bean paste and red pepper jump Zizi in the pot and stir fry the bright red oil, the heart also jumps with joy. Eggplant pot is installed in a small red pot. The continuous constant temperature only increases the strong fish flavor. It is very suitable for eating in the cool autumn.
1.5 tablespoons chopped pepper
150g meat stuffing
1.5 tablespoons cooking wine
1.5 tablespoons of soy sauce
3 tablespoons vinegar
2 tablespoons sugar
1 tablespoon Pixian bean paste
A little ginger, garlic and scallion
Small bowl of water starch