Salted fish, eggplant, onion, ginger, garlic, soy sauce, sugar

method of work

1. Soak salted fish in water for a while, clean it, and remove excess salt from the surface;

2. Cut the eggplant into finger-like strips for later use;

3. Stir-fry the salted fish cut into small pieces in the pot for a while. After the pot starts to smell, take the fish out for later use, add some onions, ginger and garlic to the remaining oil, stir-fry the tomato strips until the skin is slightly wrinkled, and add a little soy sauce to color;

4. Put the salted fish and the other half of the auxiliary materials down, add appropriate amount of sugar and half a glass of water, and start stewing. Wait until the eggplant is completely soft before serving.

Tips

You can also stew it directly in a casserole, which is more traditional, or you can cook it in a bowl in step 3 and steam it in a pot.