2 pieces of eggplant, salted fish, minced meat, mushrooms, minced garlic, Jiang Mo, chopped pepper (optional), oyster sauce, soy sauce, soy sauce, chicken powder, sugar, raw flour, chopped green onion, a little wet starch and a little sesame oil.

working methods

1, eggplant peeled (or not peeled) and cut into strips. It won't change color after washing with clear water. Take out and drain for later use.

2, a little dried mushrooms soaked in Kamikiri diced, salted fish soaked in water for about ten minutes, picked up and cut into small grains, minced meat, minced garlic and diced Jiang Mo for later use.

3. Put oil in the wok, stir-fry a little more than usual, sprinkle a little raw flour on the drained tomato strips, fry in hot oil until the surface is slightly yellow, and drain the oil for later use.

4. Leave the bottom oil in the wok, and pour in the salted fish and stir-fry for fragrance.

5. Stir-fry minced meat, Jiang Mo and minced garlic.

6, add a little chopped pepper, mushrooms, pour in the right amount of oyster sauce, soy sauce, chicken powder, less sugar (optional) and half a bowl of water.

7. Pour in the fried tomato strips.

8. After stirring evenly, add a little soy sauce to color, adjust the taste and thicken with a little wet starch.

9. Put a little sesame oil in the casserole and pour in the eggplant with good taste.

10, cover the lid, stew for 3-5 minutes, and sprinkle with chopped green onion after opening the lid.