1. Wash the yellow spine, soak up the water with kitchen paper, and smear a little salt on both sides
2. Wash eggplant and cut into hob pieces, millet pepper (2-5 roots can be selected according to personal taste), wash and cut into small sections, slice ginger and garlic
3. Heat the pot, pour oil, add ginger, garlic, and pepper to fry until fragrant, add yellow thorn fish, add cooking wine, and bean paste, stir fry for a few times (you only think of taking pictures after adding water, and you can take a look)
4. Add water to 2/3 of the fish, add eggplant, cover the pot, bring to a boil on high heat, turn to medium heat and cook for 15 minutes. Open the lid, sprinkle in the millet pepper, collect the juice over high heat, and serve on a plate, sprinkle with chopped green onion or coriander.
Tips:The amount of millet pepper should be put according to personal taste, if you can't eat it at all, you don't need to put it. The pepper must have it, especially to enhance the flavor. Since a large spoonful of bean paste has already been added, there is no need to add salt or soy sauce. The water should be added in place at one time, and adding later will easily affect the taste of the dish. Don't boil the water very dry when collecting the juice at the end, just leave a little bit of the soup to taste delicious.
