Fish and eggplants are famous for Chinese food in our eight major dishes, mainly eggplants, and are made of a variety of auxiliary products. It's not important how fish and eggplants are used in a variety of ways. It's important that the food is good and that the family tastes like home, which is the most important thing! The history of fish and eggplants is that a long time ago there was a family in Sichuan who liked fish, especially with respect to sauce, so they used to burn fish with spicy sauce, vinegar, onions, ginger, garlic, sauce, etc. One night, when she cooked another dish, she put the rest of the ingredients from the last time she burned the fish in it, and she was worried that it would taste bad. It was the man who came home to the house, saw the dishes on the table, thought it was special to have the rest of the sauce, grabbed it with her hand and swallowed it in her mouth before he had to wait for dinner. She thought her husband would say she was having a hard time. His husband even praised the taste of the dish, so the hostess told him once and for all. This dish is made out of a mix of fish-cooked ingredients and other dishes, which is why it is called fish-fried. I love eggplants, which are very simple and very good。
