1. Cut round eggplant into long pieces, sprinkle with salt and soak for 10 minutes
2. Fish-flavored sauce: 2 spoons of vinegar + 2 spoons of soy sauce + 1 spoon of sugar (about 15 grams) + a little starch + 2 tablespoons of water to make a bowl of juice
3. Pour out the water that flooded the eggplant, sprinkle with a thin layer of starch and mix well
4. Minced green onion and ginger
5. Fry the eggplant strips in a frying pan until golden and remove for later use
6. Scallion and ginger minced in a pot and sauté
7. Add Pixian bean paste, stir-fry on low heat to produce red oil
8. Add the fried eggplant strips and stir fry a few times
9. Add the fish-flavored sauce and stir-fry evenly over high heat. Collect the juice and bring out
Tips:1. When frying eggplants, slowly fry them over a medium-to-low fire. The round eggplants contain more water. \n2. You can add minced meat to meat lovers.
