Fish aroma is a feature of Sichuan cuisine, no fish, but like fish. In fact, it is a combination of pickled ginger, pepper, pepper, yoghurt, sugar, vinegar, soy sauce, garlic and chopped green onion, which is indispensable.
The eggplant is washed and stalked, cut into strips, and soaked in light salt water.
Pickled ginger soaked ginger, minced bean paste, chopped garlic cloves, chopped green onion. Dried chili and dried peppers are available.
4 tablespoons vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce into a fish sauce.
The wok is usually cooked with a little more oil, turn to a small fire, sauté the pepper and dry pepper, and then stir the red bean oil under the watercress. Saute under the minced garlic.
The eggplant is filtered to remove water and poured into a pan to stir fry.
Pour in the prepared fish sauce and stir well.
Add water, no ingredients, boil over low heat and simmer for about 5 minutes, or until the eggplant is softened.
Finally add chopped green onion and stir fry evenly.
Finished out of the pot!
Chopped green onion is the key to the smell of fish, and you can't omit it!