1. First, wash the eggplant, cut off part of the epidermis at intervals, leaving a part to form a pulling force, which can keep the eggplant intact and the appearance will not rot into a ball when cooking, then cut the eggplant in half, and then cut it vertically into strips;

2. Put the eggplant into the dish, spray some water on the surface, put it in the microwave oven for 5 minutes, and take it out for later use;

3, sorting out ingredients, cleaning and chopping peppers, cleaning and chopping salted fish and meat pies respectively, peeling and chopping garlic cloves;

4. Pour the cooking oil into the hot pot, put the garlic, salted fish and meat pie into the pot respectively, and stir fry over high fire until the fragrance is overflowing and the surface is brown;

5. Then pour in the steamed eggplant and quickly stir fry for more than a dozen times;

6. Add salt, soy sauce, oyster sauce and chicken powder, sprinkle with red pepper and stir well;

7. Finally, add the chopped green pepper, pick up the wok and knock it a few times, then take it out and put it on the plate.

8. Finished map of salted fish and eggplant.