Preparation of raw materials: two eggplant, choose hard and full, peeled or not, cut off the pedicle, cut into strips or sheets, and soak in salt water. Salted fish 1 small pieces, soak in cold water to remove part of the salty taste, soak it soft, wash the sand on the surface of fish skin, and chop it into small pieces or small pieces. Shoot some garlic, dice red pepper and a little chopped green onion.

Seasoning: soy sauce, salt, sugar, oyster sauce, wine, sesame oil!

Practice:

Remove the eggplant slices and drain. 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 60% to 70%, 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 take it out.)

Use the remaining oil in the pot, add chopped garlic and red pepper until fragrant, then add eggplant, add Shaoxing wine, soy sauce, sugar, oyster sauce, chicken essence and a little water or soup, simmer for a while, add a little raw flour, add vinegar, sesame oil, transfer to a earthenware pot, heat until boiling, about 3 minutes, sprinkle with chopped green onion, and cover the table.