Purple eggplant with 50 grams of 2 salted fish.

Ginger 1 garlic 4 pieces

Soy sauce 1 spoon of raw flour 1 spoon

Steps of not frying fish-flavored tomato pot

1.？ Peel and cut eggplant into sections (to remove astringency) and soak in salt water for ten minutes. Then press out all the water with both hands and put it aside.

2.？ Cut the salted fish into small pieces.

3.？ Chop garlic and ginger and set aside.

4.？ Fry eggplant with a little oil until golden brown. Press the eggplant dry with a spatula, and then take it out of the pot for use.

5.？ Fill half a bowl of water, mix soy sauce and corn starch together, and make a sauce for later use.

6.？ Stir-fry the salted fish with ginger and garlic, then put the eggplant together and put in the previous half bowl of sauce. (I put a little old godmother here)

7.？ Finally, put it in a small pot and simmer for ten minutes, and the fragrant fish-flavored eggplant is finished.