1. First chop the lean meat into minced meat, add pepper, oil, salt, sugar, cooking wine, soy sauce, chicken powder, and starch to mix well and set aside.
2. Wash the eggplants well, control the moisture, and cut into chunks for later use.
3. Add oil to the pot, heat it over high heat until it smokes, add eggplant and pass the oil, remove it for use after 1 or 2 minutes.
4. Cut the salted fish into cubes and set aside.
5. Add oil to the pot, pour in salted fish and fry until fragrant.
6. Add minced ginger and garlic and stir fry until fragrant. Add minced meat and stir-fry evenly.
7. Stir-fry until the minced meat changes color, add the oiled eggplant, stir-fry well, add soy sauce, water, chicken powder, and salt, and stir-fry for a while. (While stirring, heat the casserole.)
8. After frying for a few minutes, put it in a heated casserole and simmer for a while until it tastes good. Add coriander and chopped green onion before serving.
