[Ingredients] Two eggplant, 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.

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

[Practice] Remove 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. Use the remaining oil in the pot, add garlic and red pepper 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, add vinegar, add sesame oil, put it in a casserole, heat it until it boils, about 3 minutes, sprinkle chopped green onion and cover it on the table.

[Features] Salted fish and eggplant pot is a famous dish in Guangdong, and its popularity is no less than Chongqing's Sichuan style pork. Salted fish is a deep-sea fish, so it is named because of its unique saltiness. Therefore, it is often used as an auxiliary material, and the tomato pot with salted fish as an auxiliary material has a unique taste. Eggplant absorbs the fragrance of salted fish, is soft and glutinous, and has a long aftertaste. It is a very popular dish in Guangdong.

It is especially suggested that salted fish must be fried dry and fragrant, and tomato strips must be cooked soft and tasty.

Eggplant is also known as purple melon and purple eggplant. Fruits are round, oblate, long, and obovate, and their colors are deep purple, bright purple, white and green.

Cooking suggests that eggplant should be soaked in salt water after being cut, so that it will not be oxidized and keep its true color.

Cooking methods Eggplant can be fried, roasted, mixed and brewed, and can also be used as stuffing.

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