1, eggplant is dried in advance, which can effectively prevent excessive oil absorption and taste better. If you don't want to fry, you can fry with less oil.

2, the proportion of fish-flavored juice, can also try to change according to personal preferences, two people have tried to know that individuals prefer this taste.

3, red oil Pixian bean paste is the key to this dish, the color depends on him. Chop it in advance.

4, seasoning Pixian bean paste, soy sauce in fish sauce, so no need to add extra salt, avoid by all means.

Ingredients: eggplant, Ma You mildewed salted fish (middle part) and Guangdong casserole.

Ingredients: garlic, onion, Guangdong fresh peanut oil (must be used for cooking Cantonese food)

1. Cut eggplant (peeled) into large pieces of tomato strips, and peel and boneless moldy salted mackerel (Ma You). Cut into fine particles (not too fine).

2. Put peanut oil in the hot pot, put eggplant in the hot pot, and fry the eggplant strips until they are almost golden yellow. The purpose is to make eggplant fully absorb oil, and the eggplant that absorbs oil will soon be soft. After picking it up, pour the eggplant aside for use.

3. Chop the chopped pork and salted fish together. Spare.

4. Put peanut oil in a hot pot, stir-fry garlic in the pot, stir-fry minced meat until it changes color, stir-fry minced salted fish and stir-fry eggplant.

5, prepare a bowl of clams, first release water, soy sauce, oyster sauce, starch and stir evenly into a mixed sauce, pour it into the pot and stew eggplant.

6. Put it in a casserole, put the eggplant and minced meat in the casserole, cover it with medium fire and simmer for 5 minutes, and sprinkle chopped green onion on the surface.