1. Wash the eggplant and pepper. Cut the pepper into circles.
2. Only a small piece of salted fish.
3. Cut the eggplant into thick and long strips.
4. Put more oil in the pan to heat up, and divide the eggplant strips into the pan and fry them thoroughly. In fact, the correct one is fried. I don't want to make so much oil and it is too greasy.
5. Just fry it like this. It's OK if everything collapses.
6. Cut salted fish into small pieces.
7. Heat the oil pan and pour the salted fish cubes. At this time, there must be very little oil, as long as the salted fish is fried to fragrant.
8. Pour in the sliced chili rings.
9. Pour the eggplant strips, add salt and oyster sauce soy sauce.
10. Pour some water and put it in a casserole on a small fire. The eggplant will boil until the eggplant is ripe.
11. It's ready to eat.
Tips:Fry the eggplant until it absorbs oil. Don't be too eager to pour in the eggplant. Pour in the eggplant several times in small amounts, so that the eggplant absorbs oil. If the oil is not enough, add some frying directly to the pan. Put the eggplant in the pot again and put less oil, otherwise it will be too greasy. When boiling, add some water and often open the lid and turn the bottom. Do not let the water boil and it will burn.
