Second, the cooking steps: 1. Clean fresh eggplant, cut it into hob blocks, and soak it in light salt water for later use (the eggplant will turn black when it comes into direct contact with air, and the eggplant made by soaking it in light salt water will be more beautiful).
2. Peel the salted fish, add a proper amount of fried crisp and filter it out for later use to make salted fish crisp.
4. Stir-fry minced meat, then add salted fish crisp, Jiang Mo, minced garlic, bean paste, oyster sauce and chopped green onion in turn and stir well. Then pour rice wine and soy sauce to taste, add water and simmer to taste.
5. Oil the eggplant, fry it until golden brown, and then take it out.
6. Put the fried eggplant into the minced salted fish, add white pepper and stir well.
7. Add chopped green onion and sesame oil to the bottom of the casserole, put the salted fish and minced eggplant into the casserole, cover the lid, and simmer until the eggplant pieces are soft.
8. Sprinkle with chopped green onion and serve. Every time I eat in a restaurant, I like to order salted fish and eggplant pot. If I eat too much, the taste of eggplant and salted fish will make my taste buds fly. I would like to share with you the practice of my home-made salted fish and tomato pot. This home-made salted fish and tomato pot is salty and fragrant, appetizing and delicious.
To know the nutrition of eggplant skin, there are more ingredients than eggplant meat. There is an oxidant called anthocyanin in eggplant skin, which can help the human body remove excess free radicals. So eat eggplant with skin.