1. Eggplant hob cubes, soak in salt water for a while
2. There is only half a dried salted fish left in the refrigerator, wash and cut into pieces, cut the onion, ginger, garlic and dried chili
3. Chop lean meat into puree
4. Drain the eggplant with kitchen paper
5. Fry in the oil pan (the oil does not need to be too hot, about 50 or 60% of the heat is enough)
6. Put the fried eggplant on the plate and set aside
7. Put the dried fish in the frying pan and fry it
8. Fry until golden on both sides
9. Hot oil pan, fry fragrant ginger and garlic
10. Put the mashed meat in and stir-fry, add chili diced and cooking wine during the frying process to remove the fishy
11. Pour a small bowl of water into the pot, after boiling, pour the eggplant in
12. Then put the dried fish in, add some salt, sugar, braised sauce, and oyster sauce
13. Simmer for about 15 minutes (use medium heat)
14. Big fire harvest juice
15. In order to look good, I transferred it to a casserole and slurped for a few minutes
16. Sprinkle with chopped green onions
17. The taste is amazing
18. Be sure to save some juice to accompany the rice, great!
