鱼香的调味，是川菜中的经典；用瓦煲烹饪，是粤菜中关于味道和温度的巧思，两厢碰撞，撞出了鱼香茄子煲的美味。
Fish-flavored seasoning is one of the most popular features in Sichuan cuisine; cooking with a clay pot is a smart cooking technique to balance taste and temperature in Cantonese cuisine. The combination of the two has created the delicious fish-flavored eggplant in clay pot.

— content of this video —
0:00 介绍 Introduction
0:15 配料 Ingredient
0:46 前置作业 prep work
1:35 炒制 sauté
2:15 换锅 switch pots
2:26 二次调味 final seasoning
2:46 上桌 being served

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