Salted fish and eggplant pot has been cooked in fried version, "oil-free" version and "waterless" version. In fact, the taste and taste of the same dish are different with different cooking methods. Personally, I think the fried version has a stronger flavor. Salted fish is fried with oil to make salted fish crisp, which not only brings crisp taste, but also brings deep seafood. The fried eggplant, with minced meat, is like a sponge. It is full of the meat flavor of minced meat and salted fish, as well as the sauce of bean paste. It is all spicy and delicious in one bite. 1. Preparation of raw materials: salted fish 1 strip (about 1 00g), minced pork 200g, eggplant1root (about150g), chopped green onion, Jiang Mo, minced garlic, rice wine, white pepper, soy sauce, oyster sauce and so on.

Second, the cooking steps: 1. Clean fresh eggplant, cut it into hob blocks, and soak it in light salt water for later use (the eggplant will turn black when it comes into direct contact with air, and the eggplant made by soaking it in light salt water will be more beautiful).

2. Peel the salted fish, add a proper amount of fried crisp and filter it out for later use to make salted fish crisp.

4. Stir-fry minced meat, then add salted fish crisp, Jiang Mo, minced garlic, bean paste, oyster sauce and chopped green onion in turn and stir well. Then pour rice wine and soy sauce to taste, add water and simmer to taste.

5. Oil the eggplant, fry it until golden brown, and then take it out.

6. Put the fried eggplant pieces in.

Add white pepper to minced salted fish and stir well.

7. Add chopped green onion and sesame oil to the bottom of the casserole, put the salted fish and minced eggplant into the casserole, cover the lid and stew.

Cook until the eggplant pieces are soft, then turn off the heat.

8. Sprinkle with chopped green onion and serve.

1, clean the eggplant, cut it into hob blocks, and soak it in light salt water to prevent it from turning black. Clean salted fish and soak in clear water to remove a little salty taste. Peel the pork belly and cut it into dices. Add light soy sauce, pepper, egg white and raw flour to marinate 15 minutes.

2. Put a little more oil in the pot. When the oil is hot, put the salted fish into it and fry it until it is crisp. After taking it out, heat the oil temperature to 70%, add eggplant and fry it until soft. Take out and drain the oil for later use.

3, put a little oil in the casserole, after the oil is hot, add onion, ginger and garlic until fragrant, add green pepper and millet until fragrant, add diced meat and stir-fry until it changes color, then add fried eggplant and salted fish in turn.

4. Put the light soy sauce, oil consumption, cooking wine, salt, sugar and a little water into a bowl and stir well, then pour the bowl juice into a casserole, boil it over high fire and cook for 10 minute, sprinkle a little parsley, and then turn off the fire and serve.