Ingredients: 2-3 eggplants, 250 grams of minced pork, 1 teaspoon of salted fish (steamed in advance and set aside).

Seasoning: half a teaspoon of bean paste, 1/2 teaspoon each of light soy sauce and dark soy sauce, 2 teaspoons minced garlic, a little chives, 1 teaspoon oyster sauce, half a teaspoon shredded red pepper.

Method:

1. Heat the oil and fry the eggplants thoroughly (about 4 minutes), then drain the oil and set aside.

2. Use minced garlic in a wok, add minced pork and stir-fry until fragrant, then add pre-steamed salted fish, add bean paste and red pepper shreds to taste, and stir-fry until dry.

3. Add eggplant and 1 bowl of soup or water to cover with gravy. Finally, add oyster sauce, sugar, light soy sauce and dark soy sauce to taste.

4. Cook for another 2 minutes, put in the pre-heated earthenware pot, add the chives and cover for 3 minutes.

Tips:

1. Firm, plump eggplants are fresh and authentic.

2. The eggplant must be fried thoroughly. Only when it is put into the soup and cooked will the umami flavor of the pork and salted fish penetrate into it.

3. The expensive plum-flavored salted fish is not only guaranteed in terms of quality, but also has a more outstanding taste. The salty and umami flavor slowly pours into the mouth, and the saltiness is moderate.