1, first adjust the fish saucepan. You can also not adjust, directly to the pot, but the fire and accuracy requirements are higher.

2, soak onion, ginger and garlic slices in water, fish out after the flavor, put sugar, vinegar and monosodium glutamate. Adjust to the right flavor until. Note that the water should not be too much, according to the amount of eggplant to put. Usually the bottom of a bowl is enough.

3, cut the eggplant into strips (not too thin), over the oil. Fry 2 times is good, the first low heat frying, frying soft fried. The second high heat, color. Fried eggplant put aside.

4, frying pan oil, do not too hot, under the bean paste, out of red oil, under the ginger, onion, garlic chili, under the minced meat, soy sauce, cooking wine. Under the fried eggplant (you can put salted fish particles), stir fry a few times, out of the oil after the eggplant steak, so that the oil naturally back to the middle, pour into the tuned fish dish (if you want to put the oyster sauce can be put immediately), after the taste taste to taste, to see if there is a need for further seasoning. Simmer for a while to let the eggplant flavor, under the water starch, stir fry out of the pan can be.