Salted fish and eggplant stew

Overview

This dish goes very well with rice!

Have materials ready. Salted fish should be cut into pieces.
Wash the eggplant, remove the stems and cut into strips, and prepare a casserole.
Heat up some oil in a pan, fry the eggplant until soft and assemble it. Leave some base oil in the pan.
Add the salted fish and minced meat and stir-fry until fragrant, then add an appropriate amount of salt and light soy sauce, then add an appropriate amount of water and bring to a boil (don’t add too much salt and water)
Add the eggplant and stir-fry, then take the pot and put it on the stove in a casserole.
Pour the eggplant into the casserole, cover it tightly, bring to a boil over high heat, then reduce to medium-low heat and simmer until the eggplant is cooked, then turn off the heat.
The finished product is out of the pot. Cut some shredded peppers and put them on top to finish.