Supplements: 2 cloves of garlic, 10g ginger, 5g green onion

Seasonings: 1/4 tsp chicken broth, 1 tbsp light soy sauce, 1/4 tsp dark soy sauce, 2 tbsp cornstarch, 1 bowl of vegetable oil, 200 ml broth, 1 tbsp vinegar, 1 ? tbsp sugar.

1. Soak the salted fish in warm water for 30 minutes, remove the large bones and cut into small pieces. Cut the eggplant into long thin sections, cut the pork into cubes, mince the garlic and ginger, mince the scallions, and separate the white and green parts of the scallions.

2. Coat the eggplant strips with cornstarch, trying to get the white part of the eggplant to stick to the powder.

3. Heat 1 bowl of oil in a wok over medium heat to 170 degrees Fahrenheit. Fry the eggplant strips until lightly browned on the surface and the inside of the eggplant is softened, then drain the eggplant and set aside.

4. Mix 1 tbsp light soy sauce, 1/4 tsp dark soy sauce, 1 tbsp vinegar, 1-1/2 tsp sugar, 1/4 tsp chicken broth seasoning in a bowl, and set aside.

5. Add the diced pork and saute over low heat until the fat comes out.

6. Add 1 bowl of stock, then add 1 tbsp light soy sauce, 1/4 tsp dark soy sauce, 1 tbsp vinegar, 1 and 1/2 tsp sugar, 1/4 tsp chicken broth, bring to a boil over medium heat, then lower the heat to a simmer and simmer until the sauce thickens.

7. Pour the finished dish with the sauce into a casserole dish, cover with a lid and bring to a boil over medium heat, and sprinkle chopped green onion on the surface.

Cooking tips

1, Ma Jiao salted fish is a specialty of the Guangdong region, more meat and less a kind of salted fish, if you do not first soak in warm water to remove the salt, cooked out of the eggplant will be very salty. When cutting the fish, it is important to cut out the slashes first to avoid being stabbed when eating the dish. To serve two eggplants with a 2-finger wide piece of salted fish is enough.

2. I only use a small amount of oil to fry the eggplants, because the amount of oil is small, when frying, you need to tilt the pot to one side, and fry the eggplants in three batches, so that the amount of oil doesn't go over the eggplants. The surface of the eggplant will be hard because of the sticky powder on the outside. To determine if the eggplant is soft, use chopsticks to gently press the surface of the eggplant.

3, this dish of sugar to add more, in order to synthesize the flavor of salted fish. Broth can add fresh flavor to the dish, or if not available, water can be used instead.

4, because the fried eggplant in the surface has been dipped in cornstarch, so the cooking will be naturally thick, do not need to add water starch thickening.