Ingredients: 2-3 eggplants, 250g minced pork, 1 tsp salted fish (pre-steamed and set aside).

Seasoning: ? tsp bean paste, ? tsp light soy sauce, ? tsp dark soy sauce, 2 tsp minced garlic, chives, 1 tsp oyster sauce, ? tsp shredded red pepper.

Methods: 1: Heat the oil and deep-fry the eggplant (about 4 minutes), then drain the oil and set aside.

2: Start a wok with minced garlic, stir-fry the minced pork, then add the pre-steamed salted fish, season with bean paste and shredded red pepper, and stir-fry until dry.

3. Add eggplant and 1 bowl of stock or water to thicken the sauce, then add oyster sauce, sugar, soy sauce and dark soy sauce to taste.

4. Cook for another 2 minutes, place in a pre-heated wok and cover with leeks for 3 minutes.

Tips: 1, hard body, full of eggplant for the fresh goods.

2, the eggplant must be fried through, in the soup into the cooking will penetrate the fresh taste of pork and salted fish flavor. 3, the choice of expensive salted fish in addition to quality assurance, more prominent in the flavor, the entrance Xu Xu salty freshness to the influx of salty taste, salty and moderate.