1. material: loach 600g, eggplant 300g, ginger slices, onion segments, refined salt, cooking wine, monosodium glutamate, pepper and lard.

2, curing the loach after slaughter; Peel the eggplant and cut it into strips.

3. After the wok catches fire, add lard and heat it. Stir-fry loach for a while, then add ginger slices and shallots, then boil the cooking wine, add water, and pour it into the casserole after boiling. Medium heat until the soup turns white, add tomato strips, continue to stew for 15 minutes, and finally adjust the taste with refined salt, monosodium glutamate and pepper.