1, the eggplant beforehand pat dry starch, can effectively prevent too much oil absorption, taste is better, do not want to deep fry, you can less oil, stir fry.

2, the proportion of fish sauce, you can try to change according to personal preferences, double is also tried to know personally prefer this flavor.

3, red oil PI County bean paste is the key to this dish, the color all rely on him. Chopped in advance can also be.

4, flavored with Pixian bean paste, there are fish sauce inside the soy sauce, so there is no need to add additional salt, avoid.

Main ingredient: eggplant, Ma You moldy scented salted fish (middle), Guangdong casserole

Applications: garlic, green onions, Guangdong freshly squeezed peanut oil (do Cantonese cuisine must be used)

1, the eggplant (can be peeled) cut into larger eggplant strips pieces, the moldy scented horse mackerel salted fish (Ma You) the skin and bones removed. Cut into fine grains (not too fine).

2, hot pot of peanut oil, put the eggplant into the pot hot frying pan, the eggplant strips into the frying soon to be golden brown should be fished out, the purpose is to allow the eggplant to fully absorb the oil, absorbing the oil of the eggplant will soon be soft, fished out and then the eggplant poured out to the side and set aside.

3, will cut the pork and salted fish grain together minced. Set aside.

4, hot pan under the peanut oil, put the garlic into the pan and stir fry, then put the pork stir fry until brown, put the salted fish into the fried flavor, put the eggplant into the stir fry.

5, to prepare a bowl of gravy, first put raw water, soy sauce, oyster sauce, starch and stir well to become a mixture of sauce, pour into the pot, stewed eggplant.

6, into the casserole, put the eggplant and minced meat into the casserole, cover with a lid over medium heat and simmer for 5 minutes, top with chopped green onions.