raw materials: 1 grass carp (about 5g), 3g eggplant

seasoning: 1g sweet rice wine, 1g salt, 1g monosodium glutamate, 1g oyster sauce and 15g salad oil.

Production: 1. After grass carp is washed, it is marinated with sweet wine, mash juice, salt and monosodium glutamate for 24 hours, and eggplant is peeled and marked with a flower knife for later use.

2. Heat the oil in the pan to 6% heat, add peeled eggplant, fry for 2 minutes with low fire, take it out and put it on a plate, then stir the salt, monosodium glutamate and oyster sauce into the eggplant and marinate for 5 minutes.

then put the eggplant on a plate and smooth it.

put the drunken fish in a 7% hot oil pan and slide for 2 minutes, then remove and drain.

3. Change the drunken fish into knives, chop them into strips 3 cm long and 1 cm wide, spread them on the eggplant, and steam them on a steamer for 15 minutes.

key to production: grass carp should be marinated for 24 hours to get wine aroma.

Food features: wine aroma is strong and has a unique taste.