Fish-flavored eggplant

Ingredients: eggplant

Method:

Cut the eggplant into strips and sprinkle with salt. Mix well to remove the moisture. Peel and squeeze the potatoes. Remove the water from the eggplants, wash them, add salt and set aside. Cut into strips and set aside. Cut the beans into sections. Heat more oil in the pot and add the beans. Heat the oil. Add the eggplants and fry until cooked. Remove and fry until cooked. Remove the potato strips. Fry until cooked. Remove and stir well. Pour in the ingredients. Heat a little oil in a sauce pan and sauté chopped green onions. Pour in the fried vegetables. Cover and simmer for 5 minutes. Remove from the pan and sprinkle a handful of white sesame seeds. A spoonful of light soy sauce. A spoonful of sugar. A spoonful of fish flavor. A spoonful of fly oil. A spoonful of fish starch. Xiangji spoon, cooking wine spoon, Guoxian bean paste, two spoons of mature vinegar, half a bowl of water and mix well