1. Soak the salted fish in clean water for at least 3 hours
2. Then wash and chop the soaked salted fish, and chop the ginger
3. Cut the eggplant into long strips, put it in a large basin, add starch and mix well
4. Heat the oil in the wok, when the oil is 70% hot, add the eggplant strips and fry it vigorously. Fry until the eggplant strips become soft and lift the oil to control the oil.
5. Oyster sauce, sugar, salt, light soy sauce, cooking wine, balsamic vinegar and water to make the juice
6. Heat oil in a wok, add minced ginger and fry until fragrant, add salted fish and fry for 2-3 minutes
7. Add eggplant strips and stir well
8. Then add the juice prepared in step 5
9. Continue simmering on medium heat until the soup is thick, then turn off the heat
Tips:1. Eggplant sticks dipped in cornstarch are easy to stick during frying. It is not advisable to fry too much at a time. Separate the sticky eggplant sticks while frying. Fry until the egg sticks become soft
2. Eggplant is a kind of absorbing material. Direct frying will absorb too much oil. Dip the eggplant strips with a layer of cornstarch to lock the outer layer, which can prevent the eggplant strips from absorbing too much oil.
