Ingredients: 200g pork, 50g salted fish with plum sauce, 3 eggplants, 1 ginger, 3 garlic cloves, appropriate amount of chives, 2 teaspoons of starch, half a tablespoon of soy sauce, soy sauce 1 teaspoon, and sugar 1 teaspoon.

Practice: 1. When buying pork, you'd better buy pork legs with some fat. If there is not much pork, buy 10 yuan and cut the pork into small pieces. Salted fish must buy salted fish from Xiangmei. After washing salted fish with clear water, boneless and cut into small pieces for later use. 50 grams of salted fish on the ingredient list is the weight with bones, and 30~40 grams of salted fish meat is used.

2, ginger peeled and scattered, garlic chopped at will, chives cut into chopped green onion for use.

3. In order to make eggplant absorb less oil, we must first destroy the sponge tissue of eggplant. Put the eggplant in a pot, add clear water until it doesn't reach the eggplant, add 1 teaspoon salt and 1 teaspoon white vinegar, soak for 10 minute, pick up the eggplant after soaking, and squeeze out the water in the eggplant by hand, so that the eggplant won't absorb oil so much.

Eggplant is usually fried. This time we make this eggplant pot with less oil, so the eggplant won't be fried. Put the right amount of oil in the wok, which can be more than cooking. Heat the oil, pour in the eggplant and stir fry quickly. Eggplant will not turn yellow and black at high temperature. The eggplant treated in this way can keep purplish red, and it is not as greasy as fried eggplant. Stir-fry the eggplant until it becomes soft, and then pick it up for use.

5. Prepare starch water, put soy sauce, soy sauce and sugar into a bowl, add more than half of the bowl of water and mix well.

6. Because the eggplant has just been wok, there is still some base oil in the wok. Add minced meat and salted fish directly and stir-fry until fragrant. After the pork is cooked, add shredded ginger and shredded garlic and stir fry.

7. Pour in the eggplant and stir fry quickly, then pour in the prepared starch water and stir fry for about 10 second. Taste it. If it is too salty, add some water and sugar to neutralize it.

8. Transfer the eggplant in the pot together with the soup to the casserole, sprinkle with chopped green onion, cover the lid, and stew over medium heat 1 minute. Generally, I would choose a casserole to cook this dish. This eggplant pot needs to be hot, rolled and soft. Casserole is an essential insulation equipment. In addition, it takes 15 minutes for eggplant to be soft and rotten. If the eggplant is hard and tasteless, the dish will fail.