Fish Fragrant Eggplant Clay Pot
A savory and spicy Sichuan-style dish featuring tender eggplant braised in a rich, aromatic fish-fragrant sauce, served in a traditional clay pot.
Story
This dish, known for its 'fish fragrant' flavor profile which actually contains no fish, combines the savory, sweet, sour, and spicy notes typical of Sichuan cuisine. The eggplant is double-fried to ensure a soft texture without absorbing too much oil, then simmered in a clay pot with a bold sauce.
Ingredients
Eggplant
to taste
Minced pork
to taste
Millet chili
to taste
Cooking wine
to taste
Soy sauce
to taste
Vinegar
to taste
Salt
to taste
Chicken essence
to taste
Oyster sauce
to taste
Oil
as needed
Instructions
1
Prepare Ingredients
Wash the eggplant and cut it into segments. Mince the pork and set aside.
2
Make the Sauce
Prepare the fish fragrant sauce by combining millet chili, cooking wine, soy sauce, vinegar, a pinch of salt, chicken essence, and oyster sauce.
3
Fry the Eggplant
Heat oil in a pan until it is about 60% hot. Add the eggplant segments and fry until soft. Remove and fry a second time to expel excess oil from the eggplant.
