1. Wash the fish-flavored eggplant, cut into long strips, and steam for 15 minutes in a steamer
2. 1 tablespoon of cooking wine, 1 tablespoon of vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of tomato sauce, appropriate water and stir evenly
3. Spray oil in a pan, add green onion, ginger, garlic and stir fry until fragrant. Add 150 grams of chicken breast and fry until the chicken is white.
4. Add eggplant and fish-flavored juice, collect the juice over high heat, and sprinkle some chopped green onion and millet before serving.
