1. Ingredients: half dried Spanish mackerel, 2 eggplants Ingredients: 1 pork belly, 1 garlic, appropriate leeks, 2 red peppers, appropriate chives Seasoning: 4 tablespoons of Korean fish stuffed soy sauce, 1 teaspoon of salt, dried starch Right amount
2. Cut eggplant into long strips, and diced dried Spanish mackerel
3. Cut the pork belly, slice the leeks and chives, and cut the red pepper into the chili ring for later use;
4. Sprinkle the eggplant strips with dry starch and mix well, so that the surface is evenly coated; heat the oil pan to 180 degrees, put the eggplant strips into the pan for deep-frying, remove and set aside
5. Put the diced salted fish in the pot and deep-fry, remove and set aside
6. Take another pot, heat the oil in the pot, stir-fry the pork belly slices, stir-fry the fat, stir the garlic, chives, and red pepper into the pot and fry until fragrant
7. Stir-fry the ingredients and fry the fried eggplant strips and salted fish pieces in a pot; cook 4 tablespoons of fish stuffed soy sauce;
8. Add a little water, cook for 3-5 minutes, sprinkle the chopped chives before serving.
Tips:1. The salted fish and eggplant strips must be deep-fried, so that they will taste better when they are cooked;
2. Do not use too much salt in this dish, because the salted fish itself also has a salty taste;
3. The chopped leeks will make this dish more flavorful.
