Grilled Eggplant with Salted Fish

Overview

Salted fish and eggplant is a relatively rare table dish. It tastes salty and fresh. You can try making it and serve it as a side dish! !

Cut the salted fish into fine pieces, cut the garlic into small pieces, and dice the spicy millet.
Soak the salted fish in clean water for half an hour in advance to remove part of the salt.
The minced pork has been marinated in starchy light soy sauce in advance
Wash the eggplant and cut into long strips.
Put it in the microwave oven and simmer on high heat for 5 minutes to remove the water and avoid inhaling too much oil in post-production, which is healthier.
After the eggplant is done, take it out.
Heat appropriate amount of oil in a non-stick pan,
Pour in the soaked and drained salted fish pieces and fry over medium heat.
Fry both sides until dry and brown, remove from pan and set aside.
Add an appropriate amount of oil to the pot, pour in the minced meat and stir-fry quickly until cooked, take it out of the pot and set aside.
Drain the oil from the minced meat, pour it into the pot, and add a small amount of oil. Saute most of the garlic until fragrant.
Pour in the eggplant strips and stir-fry over high heat.
Stir-fry until soft and add a little salt.
Pour in the fish pieces and continue to stir-fry briefly.
Pour in the minced meat and stir-fry briefly.
Prepare the fish-flavor sauce, a little vinegar, soy sauce, sugar, MSG, and cooking wine, mix it, pour it into the pot, and stir-fry briefly.
Throw in the millet and the remaining garlic, stir-fry quickly and serve on a plate
Finished product
Finished product
Finished product