1. Wash the eggplant, evenly cut into quarters, and then cut into long strips. Wash the plum fragrant salted fish. Chopped green onions, put in a bowl and set aside
2. Heat the pan, add a half bowl of oil, add minced garlic, and burst the pan. Add the eggplant and stir-fry until the eggplant changes color. When pressed down, add 4 bowls of water (or 5 bowls, not too full, just add water to the eggplant.), cover the pot and cook for about 5 minutes.
3. When the water is collected to the same height as the eggplant (that is, the water and the eggplant are balanced), add the plum fragrant salted fish, cover the pot, and continue to cook for about 5 minutes.
4. When the water is almost harvested (when the water is about to boil dry), the eggplant and salted fish, the eggplant are cooked soft, and the salted fish is almost rotten. This is the essence of this dish. The eggplant and salted fish are fused together. Add soy sauce, salt, sugar, and stir fry a few times.
5. Finally, add chopped green onion and serve.
