Raw materials: grass carp 1 (about 500g), eggplant 300g.

Seasoning: sweet rice wine 100g, salt, monosodium glutamate, oyster sauce 10g, salad oil 1500g.

Output: 1. After grass carp is washed, it is marinated with sweet wine, mash juice, salt and monosodium glutamate for 24 hours. Eggplant is peeled and marked with a flower knife for later use.

2. Heat the oil in the pan to 60% heat, add peeled eggplant and stir-fry for 2 minutes, remove and plate, then add salt, monosodium glutamate and oyster sauce.

Stir in eggplant, marinate for 5 minutes, and then flat the eggplant. Then put the drunken fish in a 70% hot oil pan and slide for 2 minutes, then take it out and drain it.

3. Change the drunken fish into knives, chop them into strips 3 cm long and 1 cm wide, spread them on eggplant, and steam them in a steamer for 15 minutes.

The key to production: grass carp needs to be marinated for 24 hours before it can produce wine fragrance.