How to make fish-flavored eggplant as follows:

1. Prepare the fish-flavored dish first. You can also put it directly into the pot without adjusting it, but the requirements for heat and accuracy are relatively high.

2. Soak the onions, ginger, and garlic slices in water, remove them after the flavors are cooked, and add sugar, vinegar, and MSG. Adjust to the right taste. Be careful not to add too much water, add it according to the amount of eggplant. Usually the bottom of a bowl is enough.

3. Cut the eggplant into strips (not too thin) and fry in oil. It is better to fry it twice. The first time is to fry it on low heat until it is soft and cooked. Second fire, color. Set aside the fried eggplant.

4. Put oil in the wok. Don’t make the wok too hot. Add bean paste. After the red oil comes out, add ginger, onion and garlic to the wok. Add minced meat, soy sauce and cooking wine. Add the fried eggplant (salted fish pellets can be added), stir-fry for a few times, peel the eggplant after the oil is released, let the oil flow back to the center naturally, and pour the prepared fish sauce into the dish (if you want to add oyster sauce, add it immediately) , taste it after the flavor is released to see if further seasoning is needed. Simmer over low heat to allow the eggplant to absorb the flavor, add water and starch, stir-fry and serve.