Ingredients: 2-3 eggplants, 250g minced pork, 1 teaspoon salted fish (steamed in advance).

Seasoning: half a teaspoon of bean paste, light and dark soy sauce 1/2 teaspoons, 2 teaspoons of minced garlic, a little leek, oyster sauce 1 teaspoon, and half a teaspoon of shredded red pepper.

Practice: 1. Cook the oil, stir-fry the eggplant thoroughly (about 4 minutes), and then drain the oil for later use.

2. Stir-fry minced meat with minced garlic in a wok, then add pre-steamed salted fish, add bean paste and shredded red pepper to taste, and stir-fry until dry.

3. Add eggplant and 1 bowl soup or water to thicken, and finally add oyster sauce, sugar, soy sauce and soy sauce to taste.

4. Cook for another 2 minutes, put it in a pre-baked pot, and put in a leek cover to cook for 3 minutes.

Tip: 1, hard and full eggplant, fresh and authentic.

2. Eggplant must be fried, and the umami taste of pork and the smell of salted fish will only be revealed when cooked in soup. 3. In addition to the quality assurance, the expensive salted fish in Xiangmei has a more outstanding taste, and the salty taste at the entrance comes slowly and the salty taste is moderate.