Ingredients: two long eggplants, 30g of plum-flavored salted fish (if not, other salted fish can be used instead), 50g of minced pork, 50g of peanut oil, 20g of soy sauce10g, 5g of oyster sauce10g, corn starch, one garlic and a proper amount of water.

Practice:

1, peel the eggplant, cut it into larger pieces, slice the garlic, and cut the salted fish into fine particles.

2. Put 40 grams of peanut oil in a hot pot, stir fry the eggplant in the pot, and let the eggplant fully absorb the oil. The eggplant that has absorbed the oil will soon be soft, and then pour the eggplant aside for use.

3. Put10g peanut oil in a hot pot, stir-fry garlic in the pot, then stir-fry minced pork until it changes color, stir-fry minced salted fish and stir-fry eggplant.

4. Put water, light soy sauce, oyster sauce and corn starch in the bowl and stir evenly to form a mixed sauce. Pour it into the pot and stew the eggplant.

5. Take a casserole, put the eggplant and minced meat into the casserole, cover it with a medium fire cover and simmer for 5 minutes, and the fish-flavored eggplant pot will be ready.