1, adjust the fish plate first. It can also be put directly into the pot without adjustment, but it needs high temperature and accuracy.

2. Soak onion, ginger and garlic slices in water, take them out after tasting, and add sugar, vinegar and monosodium glutamate. Adjust to the right taste. Be careful not to drink too much water and put it according to the amount of eggplant. Generally, a bowl bottom is enough.

3. Slice the eggplant (not too thin) and oil it. It's best to fry it twice, the first time with a small fire, until soft and cooked. The second fire, color. Put aside the fried eggplant.

4, put oil in the wok, not too hot, add bean paste, red oil, add ginger, onion, garlic, minced meat, soy sauce, cooking wine. Add the fried eggplant (salted fish can also be added), stir-fry for a few times, peel off the eggplant after the oil comes out, let the oil naturally flow back to the middle, and pour it into the prepared fish coriander (if you want to put oyster sauce, you can put it immediately). After tasting it, see if it needs further seasoning. Stew the eggplant over low heat, add the starch, stir-fry and take out the pan.