1. Mince the ginger, garlic, and white onion separately, clean the salted fish, remove the bone, and cut into small cubes
2. Peel the eggplant and cut into pieces
3. Add oil to the pot and stir-fry the salted fish over a low heat to get a fish fragrance
4. Add ginger, garlic, green onion and stir fry until fragrant
5. Add eggplant and stir fry over high heat
6. When the eggplant meat becomes slightly soft, add a small bowl of water, two spoons of light soy sauce, cover and simmer for 6-8 minutes
7. Finally, collect the juice, add a little salt and stir-fry chicken essence to taste
8. Finished picture.
Tips:1. It is best to soak the salted fish in clear water in advance, otherwise it will be very salty. The finished product made by removing the bones is more convenient to eat.
2. The salted fish and light soy sauce used in the frying process are both salty, so you should put as little or no salt as possible in the end.
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