Two eggplants, hard and full, can be peeled or not, cut off the pedicle, cut into strips or sheets, and soaked 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. A piece of chicken breast, change the knife, cut into grains, pat some garlic, dice red pepper and a little chopped green onion.

Seasoning:

Light soy sauce, salt, sugar, oyster sauce, wine, sesame oil.

Practice:

1. 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 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 serve it out.

2. Make use of the remaining oil in the pot, first add chicken breast, then add garlic and red pepper to saute until fragrant, then add eggplant, add Shao wine, soy sauce, sugar, oyster sauce, chicken essence and a little water or soup, stew for a while, add a little raw flour, drop vinegar, add sesame oil, put it in a clay pot, heat it until it boils, sprinkle chopped green onion, and cover it for about 3 minutes.

Flavor characteristics:

Eggplant absorbs the fragrance of salted fish, which is soft and waxy, and the umami flavor rushes to the tip of the tongue.