Fish flavored eggplant is a famous Sichuan dish. It has a light sweet and sour taste. Garlic flavor is a combination of all kinds of flavors. I can’t put it down after eating this flavor. Fish flavored eggplant is my favorite!


250g Pork stuffing
500g eggplant
A little garlic
A little ginger
A little shallot
2 Spoonful bean sauce
1 1 / 2 sugar
2 It's a rare dish
2 Spoon starch
1 Spoon vinegar
A small amount of Zanthoxylum bungeanum
Peanuts in moderation oil
A little salt
A small amount of chicken essence


Step 1
Wash the eggplant and cut it into strips. Place the pork in a bowl. Wash the garlic and ginger and cut them into small pieces.

Step 2
Heat the frying pan, add proper amount of peanut oil and heat it for 7 minutes. Then pour in Eggplant and fry it until 8 minutes. When it's mature or a little discolored, put it on the plate for later use (because I have a lot of eggplant, I fry it twice).

Step 3
Pour in peanut oil and heat. Add pork stuffing and stir fry until done. Then add minced garlic, ginger and pepper and stir fry until fragrant.

Step 4
Add the garlic flavor into the bean paste and continue to stir fry until the bean flavor comes out.

Step 5
Add fried eggplant when there is bean flavor, stir fry over high heat for half a minute, then add clear water, bring the water to a boil over high heat, and then transfer to the medium heat cover pot to stew for 2 minutes (pay attention not to add too much clear water, it can submerge almost 4 / 3 of eggplant, pay attention not to dry the water when stewing).

Step 6
Obviously, the water is half dried. At this time, add appropriate amount of sugar, soy sauce, vinegar and salt according to personal taste, stir fry over high heat for 1 minute or halve the water.

Step 7
Finally, stir with appropriate amount of starch and water evenly, add into the pot, and then add a small amount of chicken essence, collect the juice over high heat, and start the pot.

Step 8
After loading the plate, sprinkle the chopped green onion on the eggplant, which is full of color, fragrance and taste.