Just put the washed and diced eggplant in a steamer for about 10 minute, and then fry the half-cooked eggplant, which saves cooking time, is easier to fry and does not absorb much oil. Crispy red onions can be bought at the supermarket import counter. I bought it from Taiwan Province Province. If not, you can cut some red onions. (2) When the pan is hot, add peanut oil with 90℃ oil temperature to stir-fry onion and shredded pork, add dried fish to stir-fry, then pour eggplant into the pan to stir-fry, add soy sauce (coloring salt) and water, and cook for 5 minutes on medium fire. After the water is absorbed, the eggplant turns red and some chicken essence is added. Practice: pork belly is fried in a pot, without vegetable oil, and eggplant is fried with fried lard. That's a scent! Then add minced garlic, onion and bean paste, stir-fry until fragrant, and pour in shredded eggplant. Stir fry for three minutes. At first, eggplant will absorb lard.

Cut some side dishes. Green peppers can be pickled with salt, and tomatoes can be pickled with iron frames. Chop more garlic. Cut chopped green onion and Jiang Mo for later use. 2. Wash the round eggplant, cut it into pieces, put it in a pot, sprinkle 3g of salt for curing 10 minute, gently squeeze out the water, and put it in a plate for later use. Pickling eggplant before frying is a key step, which can effectively reduce oil absorption. Stir-fry with a little water, then add a little salt, soy sauce, cover with oil and stew for a while, then add onion to the juice and take it out. It tastes delicious, salty and spicy, and the food is the best.

Now you can prepare the ingredients. Sugar and soy sauce are indispensable for braised eggplant, as well as shredded onion, shredded ginger, minced garlic and a millet to enhance the flavor (cut into small pieces), then sprinkle with a proper amount of salt and toss it up and down with a basin, or grab the eggplant evenly, so that the salt can be dispersed evenly among the eggplant as far as possible. If there are too many eggplants and you are worried about uneven grasping, you can also put a layer of eggplants first, sprinkle a little salt and grasp them evenly, so that the eggplants can be shaped, fished out and fried without absorbing too much oil. Then put a little oil in the pot, stir-fry the ingredients and add the eggplant. Meat stuffing is generally used now, but it was produced at home for free at that time. It tastes better than it is now. Finally, add an egg and a little water to the flour to make a paste.