1. 1. Wash all materials first! Cut it again and set aside. After the meat is cut, it is marinated in cooking wine.
2. 2. Make fish sauce: soy sauce + light soy sauce + vinegar + sugar (this step is super important!)
3. 3. Heat the pan with oil, add garlic and ginger and stir fry,
4. 4. Add small pickled peppers and stir fry,
5. 5. Then pour the marinated meat into the pot and add salt, stir fry until the meat changes color, then add the eggplant. Because the eggplant is super oily, add some cooking oil after adding the eggplant.
6. 6. Stir-fry until the eggplant becomes soft, then pour the most important fish-flavored juice into the pot, and then stir-fry until the eggplant has absorbed the fish-flavored juice, and it is ready to be out of the pot!
Tips:Eggplant is really super oil-absorbing, so don't make a difference when making this dish!
