1, raw materials: eggplant 400g, clean fish 200g. Seasoning: dry starch, wet starch, refined salt, monosodium glutamate, sugar, cooking wine, pepper noodles, oyster sauce, soy sauce, sesame oil and cooked lard.

2. Wash the eggplant, remove the pedicle, and obliquely cut into double thick slices;

3. Chop the fish into mud, marinate it with refined salt and monosodium glutamate, then stir it in one direction, add dry starch and water, mix well, and fill it between the two slices of eggplant respectively;

4. Put a little lard in a medium hot pot, drain it into the brewed eggplant, add a proper amount of lard while frying, and slowly fill it out when the stuffing is golden yellow;

5. Heat the wok, add a little oil, heat it, cook wine, add a little water, add refined salt, monosodium glutamate, pepper noodles and oyster sauce, then add the brewed eggplant, cover the lid, stew until soft and rotten, thicken with wet starch, and sprinkle with sesame oil.