2 eggplant, semi-dried Spanish mackerel, 1 pork belly.

Accessories:

Appropriate amount of chives, leeks, garlic 1 head, 2 red peppers, salt 1 teaspoon, 4 teaspoons of fish-made soy sauce, and appropriate amount of dried starch.

Tips:

Spanish mackerel is salty, so you need to try it before adding salt.

Production steps:

1, prepare materials.

2, eggplant cut into long strips, dried Spanish mackerel diced.

3. Slice pork belly, slice leeks and shallots, and cut red peppers into Chili rings for later use.

4. Sprinkle dry starch on the eggplant strips and mix well to make the surface evenly wrapped. Heat the oil pan to 180℃, fry the eggplant strips in the pan and take them out for later use.

5. Stir-fry the diced salted fish in the pot and remove it for later use.

6. Take another pot, burn oil in the pot, and fry the meat slices in the pot. Stir-fry the oil, then stir-fry the garlic, onion and red pepper.

7. After the seasoning is fried, fry the fried tomato strips and salted fish pieces in a pot, and cook 4 tablespoons of fish to make soy sauce.

8. Add a little water and bake for 3-5 minutes. Sprinkle chopped leeks before serving.