鱼香茄子煲是非常著名的四川风味的菜品，今天我要分享怎样在家里来做这道菜，这里我在做法和调味料上做了一点点的改变， 做出来的茄子煲非常的好吃。

 

1、首先，准备400克左右的茄子，什么品种的都可以。按照屏幕显示的方法切成块。

2、然后放入1000毫升的清水里 再加入1汤匙盐 浸泡10-15分钟。这样茄子在炸的时候就不会吸入太多的油。同时茄子的颜色也会比较漂亮。

3、之后沥干水份。在茄子上撒一些生粉 薄薄的裹一层就行。这样炸的时候不会溅油。

4、与此同时，我们要把水发黑木耳 50克（Soaked black fungus 50 g）罐头冬笋80克（Bamboo shoots 80 g）切成丝备用。

5、锅里放1杯的油，可以多放些。油温热至170摄氏度以上，把茄子块放入用大火炸，2分钟左右就可以了，高油温会让茄子外皮很快变脆 也能保持茄子的颜色，捞出来一边备用，可以分2-3次来炸。

6、炒锅里留少量的油，放入葱花和姜末 用中偏高火炒香。

7、再放入之前准备的黑木耳丝 black fungus和冬笋丝Bamboo shoots ，中火翻炒1分钟。

8、加入屏幕显示调味料翻炒，烧开之后再加入炸过的茄子，快速混合均匀。

9、然后马上转到砂锅里 烧开后 再煮1-2分钟，趁热吃。

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Today we will be makin  a very famous Szichuang dish and its name translates directly to fish flavoured eggplant stew. This dish doesn't actually taste like fish but its name suggest that despite being a vegetarian dish the flavouring is so fragrant, it taste as good as fish. I tweaked this recipe to my own liking and it's absolutely delicious

 

First prepare 400grams of eggplants. any type is fine. cut them up as shown

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Place in a 1000ml of clear water, add in 1 tablespoon of salt and soak for 10-20 minutes. this will prevent the eggplant from soaking up too much oil when frying and also keep its colour 

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Strain and lightly sprinkle with a thin layer of corn starch this will prevent oil splashing

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At the same time prepare 50 grams soaked black wood ear and 80 grams of canned bamboo shoots by slices them into match sticks

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Add in 1 cup of oil in a pot  and heat until it is 170degree celsius or higher. fry the egg plants on high heat for 2 minutes. the skin will quickly become crispy and remain vibrant in colour. strain out and set aside. try to fry in several batches

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Use a little bit of oil in a pan and sauté some green onions and grated ginger on medium high heat.

add in the black wood ear and bamboo shoots and sauté on medium heat for 1 minute

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Add in the seasoning and once the sauce begins bubbling add in the fried eggplants, quickly incorporate together

now transfer to a casserole pot and cook for another 1-2 minutes and it's ready! consume while it's hot