When the pot is hot, pour peanut oil into it until it is 70% to 80% hot, then add the eggplant strips wrapped with starch, fry them for a while with low fire and take them out for later use. Wipe off the soaked salted fish and chop them up. Pour the chopped salted fish and ginger slices into the oil pan and fry them for later use. Add corn oil to the pot, turn the oil temperature to low heat at 60%, add the eggplant with starch, and fry the eggplant until it is a little golden, then you can pick up the oil and set it aside. Leave oil in the pan, stir-fry diced pork belly, add onion and ginger, diced salted fish and bean paste, stir well, add a spoonful of broth, oyster sauce, soy sauce, salt, monosodium glutamate and a little soy sauce, and stir-fry. Put more oil, eggplant is more oil-absorbing, fry it with a small fire, and it is easy to fry the eggplant in a big fire, and it is not ripe inside. When the oil is cold, we start to make salted fish, fry it into two golden sides, pour in cooking wine to remove the fishy smell, add ginger and garlic to stir-fry until fragrant, add a spoonful of red oil bean paste to stir-fry until fragrant, add a proper amount of water to boil, and pour in the fried eggplant and pepper segments.

Stir-fry minced meat until fragrant, then add salted fish crisp, Jiang Mo, minced garlic, bean paste, oyster sauce and chopped green onion and stir well. Then pour rice wine and soy sauce to taste, add water and simmer to taste. Wash and peel purple eggplant, cut it into three sections, then change it into rectangular strips, soak it in clear water, wash it with plum fragrance and salt, cut it into small pieces, and soak it for about 10 minute; Chop lean meat into powder, slice ginger, mince garlic, and cut onion into chopped green onion. Add soy sauce, soy sauce, sesame oil, chicken essence, and appropriate amount of water. Turn it with a spoon several times to prevent it from sticking to the pot. Cook for 7-8 minutes and sprinkle with onion.

Clean the eggplant, cut it into hob blocks and soak it in light salt water to prevent it from turning black. Clean salted fish and soak in clear water to remove a little salty taste. Peel the pork belly and cut it into dices. Add light soy sauce, pepper, egg white and raw flour to marinate 15 minutes. Finally, add tomato strips, stir well, add stock (water) that is not half of eggplant, cook for a few minutes, add appropriate amount of sugar, salt and soy sauce to taste and color, thicken a little water starch, and sprinkle with chopped green onion.