Ingredients: two long eggplants, 30g salted fish with plum flavor (no other salted fish can be substituted), 50g minced meat, 50g peanut oil, soy sauce 10g, oyster sauce 10g, 5g corn starch, one garlic and appropriate amount of water.

Exercise:

1. Peel eggplant, cut into large pieces, slice garlic, and cut salted fish into fine grains.

2. Put 40 grams of peanut oil into the hot pot, stir fry the eggplant in the pot, and let the eggplant fully absorb the oil. The oiled eggplant soon softens, and then the eggplant is poured aside for use.

3. Put 10g peanut oil in a hot pot, fry garlic in the pot, then stir-fry minced meat until it changes color, stir-fry minced salted fish until fragrant, and stir-fry eggplant until fragrant.

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

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