鱼香茄子，是川菜里最经典的下饭菜之一。茄子炸得软糯吸汁，裹上酸甜微辣的鱼香酱汁，配上肉末，咸鲜酸甜辣全在嘴里，配米饭简直绝了。
Fish-Fragrant Eggplant is one of the most classic rice-killers in Sichuan cuisine. The eggplant is fried until soft and absorbs all the flavors, coated in a sweet, sour, and spicy sauce with minced meat. It’s savory, tangy, and absolutely irresistible with steamed rice.
🌴食材 | Ingredients：
长茄子，2根（切条）。/ Chinese eggplant, 2 (cut into strips).
猪肉末，100g。/ Minced pork, 100g.
🌴配料 | Aromatics：
蒜末，4~5瓣（切碎）。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
泡椒，2~3个（切碎，灵魂）。/ Pickled chilies, 2-3 (chopped, the soul).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
香醋，2勺（约20ml）。/ Chinkiang vinegar, 2 tbsp (about 20ml).
白糖，1勺（约15g，酸甜关键）。/ Sugar, 1 tbsp (about 15g, key for the sweet and sour taste).
蚝油，半勺（约5ml）。/ Oyster sauce, 1/2 tbsp (about 5ml).
淀粉，1小勺（约5g，加水调成水淀粉）。/ Cornstarch, 1 tsp (about 5g, mixed with water).
料酒，1勺（约10ml）。/ Cooking wine, 1 tbsp (about 10ml).
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，处理茄子 | Prepare the Eggplant
茄子切条，撒上少许盐腌制10分钟，挤干水分。锅里倒油，油温六成热时，放入茄子条，中火炸到表面微皱、变软，捞出控油。⚠️ 撒盐腌制能减少茄子吸油。我试过不腌，结果茄子吸了半锅油，太腻了。
Cut the eggplant into strips, sprinkle with salt, and let it sit for 10 minutes. Squeeze out the excess water. Heat oil to 160°C (about 60% hot) and fry the eggplant over medium heat until the skin is wrinkled and soft. Drain. ⚠️ Salting the eggplant reduces oil absorption. I’ve tried it without salting, and it soaked up half the oil.
2，炒肉末 | Stir-fry the Pork
锅里留底油，放入猪肉末，中火煸炒到变色、微微出油。加入姜末、蒜末和泡椒碎，炒出香味。⚠️ 泡椒是鱼香味的灵魂，千万别省。我试过用普通辣椒代替泡椒，结果鱼香味完全不对。
Add a little oil to the pan, add the minced pork, and stir-fry over medium heat until it changes color and releases oil. Add the ginger, garlic, and pickled chilies, and stir-fry until fragrant. ⚠️ Don’t skip the pickled chilies; they are the soul of the fish-fragrant flavor.
3，调鱼香汁 | Make the Sauce
取一个小碗，放入2勺生抽、2勺香醋、1勺白糖、半勺蚝油、1小勺淀粉和少许盐，搅拌均匀。⚠️ 鱼香汁的醋糖比例大约是1:1，酸甜平衡。
In a small bowl, mix the light soy sauce, vinegar, sugar, oyster sauce, cornstarch, and a pinch of salt. ⚠️ The ratio of vinegar to sugar is about 1:1 for the perfect balance.
4，合炒出锅 | Combine and Serve
倒入炸好的茄子，翻炒均匀。淋入调好的鱼香汁，大火快速翻炒，让汤汁浓稠裹在茄子上。撒上葱花，出锅。⚠️ 合炒要快，保持茄子的软糯。我试过炒太久，结果茄子全烂了。
Add the fried eggplant and stir-fry to combine. Pour in the sauce and stir-fry over high heat until it thickens and coats the eggplant. Sprinkle with scallion and serve. ⚠️ Be quick to keep the eggplant tender. I’ve tried cooking too long, and it turned mushy.
宝宝们，鱼香茄子的精髓在于“茄子软糯，鱼香浓郁”。茄子撒盐腌制，挤干水分，能减少吸油。泡椒是鱼香味的灵魂，千万别省。鱼香汁的醋糖比例大约是1:1，酸甜平衡。最后合炒要快，保持茄子的口感。
Tips: The key to Fish-Fragrant Eggplant is “soft eggplant, rich fish-fragrant flavor.” Salt the eggplant and squeeze it dry to reduce oil absorption. Don’t skip the pickled chilies. The ratio of vinegar to sugar is about 1:1. Be quick when combining to keep the texture.
这道【鱼香茄子 | Fish-Fragrant Eggplant】是川菜里最经典的下饭菜之一。如果你喜欢这种酸甜微辣的口感，还可以试试我之前写的【鱼香肉丝 | Fish-Fragrant Shredded Pork】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this sweet and spicy flavor, you should also try my Fish-Fragrant Shredded Pork. For more classic home-style dishes, check out my Home-style category.
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