Classic canyon-fish cheese

FISH FRAGRANCE, WHICH IS THE TRADITIONAL FRAGRANCE OF VEGGIES, IS FISH FRAGRANCE, BUT IT DOES NOT COME FROM “FISH”, BUT IS MADE OF SPICES SUCH AS CHILI, ONIONS, GINGER, GARLIC, SUGAR, SALT, SOY SAUCE. IT IS BASED ON THE UNIQUE WAY IN WHICH FISH ARE COOKED IN SICHUAN, AND IS NOW WIDELY USED IN CUISINE WITH SALT, ACID, SWEET, SPICY, PERFUMED, FRESH AND THICK ONIONS, GINGER AND GARLIC. FISH FRAGRANCES TYPICALLY REPRESENT FISH FRAGRANCES, FISH CHEESE, ETC. FISH AND EGGPLANTS ARE MAINLY EGGPLANTS, ALTHOUGH THEY ARE VEGETARIANS, BUT THEY ARE DELICIOUS, NUTRITIOUS AND POPULAR EVERYWHERE, AND CONSEQUENTLY HAVE A STRONG NATIONAL PRESENCE. A LOT OF PEOPLE LIKE TO CUT THEIR SKINS, BUT IT'S A SHAME THEY'RE RICH IN THEM. THE EGGPLANT SKIN CONTAINS VITAMIN B, VITAMIN B AND VITAMIN C AS A GOOD PAIR, AND WE HAVE ENOUGH VITAMIN C, WHICH NEEDS VITAMIN B SUPPORT IN THE METABOLIC PROCESS. IN ADDITION, EGGPLANTS ARE RICH IN VITAMIN E, HAVE HAEMORRHAGE PREVENTION AND ANTI-AGE RESISTANCE, AND ARE OFTEN EATEN WITH EGGPLANTS, WHICH DO NOT INCREASE CHOLESTEROL LEVELS IN BLOOD AND ARE POSITIVE FOR SLOWING HUMAN AGEING. SO, EGGPLANT IS A VERY GOOD VEGETABLE FOR THE ELDERLY! THE WHOLE EGGPLANT IS COOKING, THE SURFACE IS CARVED IN FISH SCAVENGER SHAPES, VERY GOOD, BASED ON THE SMELL OF FISH. VEGETABLE, BUT NEITHER TASTE NOR APPEARANCE LOSES TO FISH!

Recipe Recommendations

eggplant 2 pieces
onion appropriate amount
Jiang appropriate amount
garlic appropriate amount
soy sauce a spoonful
white sugar 2 tablespoons
vinegar 2 tablespoons
starch appropriate amount
Pi County bean paste 1 tablespoon

slightly spicy
burn
half an hour
simple

Steps for Classic canyon-fish cheese

Buy a long eggplant, wash it。

Slash it with a knife and cut it to a third。

Slash it with a knife and cut it to a third。

Decorated eggplants are immersed in salt water for 10 minutes to remove the smell。

Remove the eggplant, squeeze the water. Pans are hot, oil is pouring, eggplant in。

Both sides are soft, that's what's right。

Scratch, ginger, garlic. Scissors with scissors. One spoon of raw smoke, two spoons of vinegar, two spoons of sugar, a little water pouring into the bowl, a little ginger and garlic. Put a little water starch。

The pan is hot, oils are pouring in and the fragrance smells。

Put it in the soybean sauce and make red oil。

Put the eggplant in。

Pour fish juice。

After a little stew, pour the starch。

The soup is boiled to sticky, just turn off the fire。

Careful with the eggplant out of the pan and put the casserole on。