1. Dice the eggplant (peel it to see if you like it or not, the eggplant skin is nutritious) and chop the salted fish (just use less).

2. Pour the right amount of oil into the pot. The oil is about 80% hot, turn to low heat, add diced eggplant and stir-fry with oil. The eggplant is soft, control the oil and take it out for later use.

3. Leave some residual oil in the fried eggplant, add minced garlic and stir fry.

4. Then add salted fish and stir fry.

5. Pour the diced eggplant back into the pot.

6. Add oyster sauce, garlic hot sauce, white sugar, a little yellow wine (or cooking wine) and a little rice vinegar, and wait for the eggplant to fully inhale the sauce.