Fish-flavored eggplant stew

Overview

How to cook Fish-flavored eggplant stew at home

Prepare ingredients: eggplant, dried squid, green pepper, oil residue, garlic, millet pepper.
Cut the eggplant into hob pieces, add an appropriate amount of salt to draw out the water, clean and squeeze out the water.
Soak the dried squid in hot water until soft and cut into shreds, cut the green pepper into cubes, smash the garlic into flat pieces, and cut the millet pepper into rings.
Heat oil in a pan and sauté garlic cloves and shredded squid.
Pour in the oil residue and stir-fry until fragrant.
Add eggplant and stir-fry.
Add soy sauce, thirteen spices, pepper and sugar to taste.
Scoop into casserole.
Add half a bowl of water and bring to a boil, then reduce the heat to low and simmer for five minutes.
Add the green pepper cubes and continue to simmer for two minutes.
After opening the lid, add the millet pepper and turn off the heat.
Finished product. The salty aroma goes well with rice and tastes better than meat.