1, eggplant peeled or not peeled, pedicled, cut into strips or sheets, and soaked in salt water; Soak salted fish in cold water to remove some salty taste and soak until soft. Wash the sand on the surface of fish skin and chop it into small particles or pieces.

2. Take out the eggplant slices and drain the water. Heat the pan and drain the oil. After heating, fry the salted fish with low fire until crisp, and take it out. Continue to heat the oil to about 60% to 70%, add eggplant slices and fry for a few minutes until cooked, and drain the oil. If you don't want to use too much oil, you can put a little less oil, slowly fry the eggplant and serve it out.

3. Stir-fry garlic and red pepper with the remaining oil in the pot, then add eggplant and salted fish, add Shao wine, soy sauce, sugar, oyster sauce, chicken essence and a little water or soup, stew for a while, add a little raw flour, add vinegar, add sesame oil, put in a casserole, heat to a boil, about 3 minutes, sprinkle with chopped green onion, and cover the table.

Fish-flavored eggplant:

Peel eggplant, scratch, cut into pieces, and fry until soft; Stir-fry the bean paste with oil at the bottom of the other pot, add chopped onion, ginger and garlic, add white sugar, soy sauce, vinegar and clear soup, add fried eggplant, drain the juice and thicken with water starch.