Yuxiang Qiezi

关于鱼香茄子是一道经典川菜炒菜约分钟即可完成主料选用茄子

四川川菜历史悠久，鱼香茄子是其代表菜肴之一。麻辣香浓，风味浓郁，擅长炒、煮、蒸、干炒，充分体现了川菜的烹饪智慧。

食材清单

• 3个茄子
• 猪肉碎100克
• 适量食用油
• 盐适量
• 1汤匙酱油
• 葱、姜、蒜适量
• 料酒1勺

制作步骤

1. 1.锅中烧热油，将干辣椒和花椒小火炒香。
2. 2、加入鱼香茄子，大火炒至变色。
3. 3.加入茄子、猪肉碎、葱、姜、蒜翻炒均匀
4. 4.加入豆瓣酱、酱油、糖，炒至出现红油。
5. 5.倒入少许花椒油和醋翻炒均匀
6. 6. 出锅装盘，撒上葱花即可食用

文化小知识

Fish-flavored eggplant embodies the culinary essence of Sichuan cuisine. Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. In Sichuan, people are very particular about the selection of ingredients and the control of heat. Fish-flavored eggplant is the epitome of this ingenuity.