1, adjust the fish-flavored dish first. You can also put it directly into the pot without adjusting it, but it requires high temperature and accuracy.

2. Soak onions, ginger and garlic slices in water, remove them after the taste, and add sugar, vinegar and monosodium glutamate. Adjust it to the right taste. Be careful not to drink too much water, and put it according to the amount of eggplant. Generally, a bowl bottom is enough.

3. Cut the eggplant into strips (not too thin) and oil it. It is better to fry it twice, the first time with a small fire, and fry it soft and cooked. The second fire, coloring. Put aside the fried eggplant.

4, put oil in the wok, don't be too hot, add bean paste, after the red oil, add ginger, onion, garlic, minced meat, soy sauce and cooking wine. Add the fried eggplant (salted fish can be put in), stir-fry it for a few times, peel off the eggplant after the oil comes out, let the oil naturally flow back to the middle, pour it into the prepared fish-flavored dish (if you want to put oyster sauce, you can put it immediately), taste it after it tastes, and see if it needs further seasoning. Stew the eggplant with low heat to taste, add starch, stir fry and take it out of the pot.