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.


2 eggplant
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


Step 1
Long eggplant cut into long strips

Step 2
Add cooking wine into the meat stuffing, stir well and set aside

Step 3
It is made of white vinegar and soy sauce

Step 4
Heat the small red pot thoroughly, pour in a little more edible oil, and stir fry the minced ginger until fragrant

Step 5
Pour in the meat filling and stir fry until brown

Step 6
Add chopped pepper and Pixian bean paste and continue to stir fry until red oil is produced

Step 7
Add eggplant strips and stir well

Step 8
When the eggplant softens obviously, pour in the prepared fish flavor juice

Step 9
Continue to stir fry over low heat, pour in the prepared water, starch and minced garlic, and quickly collect the juice

Step 10
Sprinkle a little scallion and serve