Ingredients: two scallions, three pieces of ginger, three pieces of garlic, half green pepper, half red pepper, two eggplants, half salted fish, some lean meat, some cornstarch, some salt, some peanut oil, some soy sauce, some chicken powder, some white sugar, and some cooking wine.
Practice:
Cut green and red peppers, minced garlic, shredded ginger, chopped scallion.
Chop the lean meat and dice the salted fish.
Wash the eggplant, cut it into strips, put a little salt and marinate it.
Take a small bowl: put a little chicken powder, cornstarch, soy sauce, cooking wine and white sugar to mix the juice.
Stir fry garlic in oil pan.
Stir fry with minced meat and salted fish.
Add the pickled eggplant strips, stir fry over high heat for a while and pour in the sauce.
Add minding bone soup or water, cover and continue to boil over high heat.
Prepare a casserole with green, red pepper and scallion sections on the bottom.
Shovel the eggplant into the casserole, collect the juice and turn off the fire.
Sprinkle with scallions.