Ingredients: eggplant and melon (3 pieces), salted fish (6 pieces), ham (50g) and minced meat (100g).

Accessories: chopped green onion (appropriate amount)

Time: 20 minutes

Heat:

Practice steps

1. Cut the eggplant into long strips and fry it in more oil than usual.

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2. Fry until the eggplant is soft, and put it on a plate covered with kitchen paper to absorb oil.

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3. Put about 300g of water into the casserole and heat it with low fire.

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4. Stir-fry minced meat with the remaining oil in the pot until it turns to color.

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5. Add some oil to continue frying salted fish, ham and garlic.

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6. Turn off the fire after frying. At this time, the water in the casserole is boiling, and the salted fish and garlic are sandwiched in. Cover with a small fire and cook for about 5 minutes.

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7. Add ham and various seasonings: a little fish sauce, salt, soy sauce, sugar and cooking wine, and taste it until it is suitable. Thicken it, add minced meat and mix well, then add eggplant to boil, cover and turn off the fire, and stew until it is eaten, or add chopped green onion to heat it before eating.

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knack for cooking

If you don't add minced meat, remove the fourth step. 2. If you like spicy food, you can add Chili or Chili sauce. 3. Although eggplant absorbs oil, the oil will be squeezed out after frying. 4. It is best to use plum fragrance for salted fish, if you don't have any salted fish, you can.