Ingredients: dried whitebait and eggplant.

Accessories: ginger, garlic, lard, oyster sauce, salt and soy sauce.

Exercise:

1. Soak the dried whitebait in clear water for 20 minutes, then take it out and drain it when the meat becomes soft.

2. Add Jiang Mo, minced garlic, lard, oyster sauce and salt and stir well.

3. Put the hot pot in a steamer and steam for about 5 minutes (you can also stir fry, which is more fragrant).

4. Peel and cut into strips, put oil in a hot pan, fry the eggplant until cooked, and remove and drain the oil for later use.

5. Put the eggplant in a large bowl, and spread the steamed dried whitebait with the original juice on the tomato strips.

6. Then steam in a steamer for 10 minutes, and then pour in soy sauce.

Tips:

1. This dish can also use fresh small whitebait, and the soaking process can be omitted. But the dried whitebait is fresher, and the umami flavor can be absorbed by eggplant in the steamed juice.

2, it is best to use lard, which is more fragrant, and you can also use vegetable oil.