main ingredients: two eggplants, 1 small piece of salted fish,

auxiliary materials: garlic, diced red pepper, a little chopped green onion, soy sauce, salt, sugar, oyster sauce, wine and sesame oil.

Practice

1. Peel or not peel the eggplant, cut off the pedicle, cut it into strips or sheets, and soak it in salt water; Soak salted fish in cold water to remove part of the salty taste, and soak it soft. Wash the sand on the surface of fish skin and chop it into small grains or pieces.

2. Take out the eggplant slices and drain the water. Heat the pan, add oil, and after heating, fry the salted fish with low fire until crispy, and take out. Continue to heat the oil to about 6% to 7%, add the eggplant slices and fry for a few minutes, fry until cooked, and drain the oil. If you don't want to use too much oil, you can put a little less oil and slowly stir-fry the eggplant and serve it out.

3. Use the remaining oil in the pan to add garlic and red pepper until fragrant, then add eggplant, add Shao wine, light soy sauce, sugar, oyster sauce, chicken essence and a little water or soup for a while, add a little raw flour, add vinegar, add sesame oil, put it in a casserole, heat it to a boil for about 3 minutes, sprinkle with chopped green onion and cover the table.