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1. Wash the eggplant and cut into long strips, add a little salt, grab and mix evenly with your hands, marinate for a while, then squeeze out the water.
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2. Finely chop green onion, ginger, and garlic. Soak red pepper and chop finely.
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3. Take a small bowl of all the ingredients poured into the sauce and stir evenly into a fish-flavored juice for later use.
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4. Pour a little more oil than usual in the pan, add the eggplant squeezed out of water and stir fry.
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5. Stir-fry until the eggplant becomes soft and transparent, then pour out and set aside.
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6. Pour a little oil into the pot, add green onions and ginger to sauté.
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7. Add 1 tablespoon of Pixian bean paste and stir fry to get the red oil.
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8. Pour in the fried eggplant and stir fry evenly.
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9. Add 1 scoop of cooking wine and continue to stir fry. Pour in a small bowl of water, cover and simmer for about 2 minutes.
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10. The fish-flavored sauce poured into the seasoning bowl is constantly stir-fried.
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11. Add garlic and stir fry for aroma.
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12. Pour in water and stir-fry the starch well.
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13. Finally add the chopped chives.
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14. Take out the pan and serve.
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Tips:Both the bean paste and the soaked red peppers have a salty taste, so there is no need to add additional salt. Soaking red pepper is the soul of fish coriander, it is best not to omit it.
