How to make salted fish and eggplant

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  1. Wash 2 purple eggplants and set aside.

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  2.Cut them all with a hob and marinate them with a spoonful of salt for half an hour.

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  3. Cut the garlic sprouts/garlic cloves/salted fish and set aside.

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  4. Rinse the pickled eggplant with clean water, then squeeze out the water from the eggplant and sprinkle in an appropriate amount of cornstarch, so that each eggplant is lightly coated with cornstarch.

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  5. Put more oil in the pan, heat it up, add the eggplant, and fry until slightly When the eggplant is yellow and soft, shovel it into a plate and set aside.(The oil in the pot can be used to fry the cut salted fish)

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  6. Heat the oil in the pot Then add garlic sprouts, garlic cloves and red pepper and stir-fry until fragrant.Add salted fish and stir-fry evenly.(It is best to fry the salted fish first)

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  7. Then add the fried eggplant and stir Stir-fry evenly

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  8. Adjust the heat in the pot to the minimum, and now mix a bowl of sauce: Mix two spoons of light soy sauce, one spoon of oyster sauce, half a spoon of sugar, and five spoons of water and set aside.

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  9. Pour in the prepared sauce, turn to medium heat and simmer for a few minutes until the juice thickens.When thickened, add garlic leaves and stir-fry.

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  10. Remove from the pan and serve on a plate.