Fish-flavored flavor is the unique flavor of our Sichuan cuisine and one of the main traditional flavors of Sichuan cuisine. The cooked vegetables have a fish aroma, but their flavor does not come from "fish", but is made by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique Sichuan folk method of cooking fish and seasoning, and has now been widely used in Sichuan-style cooked dishes. Later, this type has been continuously improved and innovated by Sichuan chefs and developed into one of the classic Sichuan flavors., and has derived many special dishes with local flavors, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant, etc. Fish-flavored dishes have conquered people from all over the country with their unique taste and are popular across the country. <br />The fish-flavored type has the characteristics of salty, fresh, sweet, sour and slightly spicy taste, rich aroma of ginger, onion and garlic, red and bright color, sweet and sour taste.
Today, I will make a small dish that is both delicious and delicious. It is called "stir-fried diced eggplant with Hangzhou pepper". Among the varieties of peppers,"Hangjiao" is only slightly spicy and tastes very appetizing as a side dish. <br />Pepper is rich in vitamin content, mainly containing A and B vitamins, vitamin C, vitamin E, vitamin K, carotene, folic acid and other vitamins. It can be said that pepper covers almost all of the vitamins in the vitamin population, especially red peppers. The vitamin content is higher. Secondly, peppers also contain minerals such as calcium and iron, as well as dietary fiber needed by the human body. In addition to its spicy nature, peppers are a good source of vitamin supplements and also have appetizing and cosmetic effects. <br />If you don't like peppers that are too spicy, you can choose some slightly spicy varieties and sweet peppers, such as "Hangjiao" and "Sweet Colorful Pepper", which are very good. The spiciness of "Hangjiao" is relatively stable and belongs to the slightly spicy type, which is acceptable to many people. However, some of the big pepper peppers produced in the north are not spicy and some are very spicy. Its spiciness is not very stable and you need to choose it at the time of purchase. The darker the color of this pepper, the brighter the skin, the harder the skin, and the sharper the head, the more spicy it will taste, and the less spicy it will be. <br />Today's dish uses "Hangzhou pepper", and the specific recipe is as follows;
