Salted fish and eggplant pot has fried version, "oil-free" version and "waterless" version. In fact, the taste and mouthfeel of the same dish vary with different cooking methods. Personally, I think the fried version tastes stronger. Fried salted fish in oil makes salted fish crisp, which not only brings crisp taste, but also brings deep seafood. Fried eggplant with minced meat is like a sponge. It is full of minced meat and salted fish, as well as the sauce of bean paste. It's all spicy and delicious in one bite. 1. Preparation raw materials: 1 strip of salted fish (about 1 00g), 200g of minced pork,1slice of eggplant (about150g), chopped green onion, Jiang Mo, minced garlic, rice wine, white pepper and soy sauce.

Second, the cooking steps: 1. Fresh eggplant is washed, cut into hob pieces and soaked in light salt water for later use (eggplant will turn black when it comes into direct contact with air, and eggplant made with light salt water will be more beautiful).

2. Peel the salted fish, add a proper amount of fried crisp and filter it out for later use to make the salted fish crisp.

4. Stir-fry minced meat, then add salted fish crisp, Jiang Mo, minced garlic, bean paste, oyster sauce and chopped green onion in turn and stir well. Then pour in rice wine and soy sauce to taste, add water and stew to taste.

5. Oil the eggplant, fry until golden brown, and then take it out.

6. Put the fried eggplant into the marinated minced fish, add white pepper and stir well.

7. Add chopped green onion and sesame oil to the bottom of the casserole, put the salted fish and chopped eggplant into the casserole, cover it, and simmer until the eggplant pieces are soft.

8. Sprinkle with chopped green onion and serve. Every time I eat in a restaurant, I like to order salted fish and eggplant pot. If I eat too much, the smell of eggplant and salted fish will make my taste buds fly. I want to share with you my homemade salted fish and tomato pot. This home-made salted fish and tomato pot is salty and delicious.

You should know that the nutrition of eggplant skin is more than that of eggplant meat. There is an oxidant called anthocyanin in eggplant skin, which can help the human body remove excess free radicals. So eat eggplant with skin.