👨‍🍳 Cooking Steps

Step 1: 1 purple long eggplant, about 400g; 1 each green and red bell peppers; 50g minced meat, 10-20g Guangdong salted fish, 15g scallion, ginger, garlic.

Step 2: Cut the Chinese eggplant into long strips, marinate with salt for 10 minutes, and squeeze out the water. (The peeled Chinese eggplant will be softer and waxier when cooked, but the skin of the Chinese eggplant is rich in anthocyanins. Whether to peel or not depends on personal preference. Pickled Chinese eggplant can effectively reduce oil absorption)

Step 3: Pour oil into the pot, add Chinese eggplant and fry until transparent and slightly burnt on the surface, save for later use.

Step 4: Pour oil into the pot, add ginger garlic powder and green red bell peppers, stir-fry until fragrant.

Step 5: Add minced meat and salted fish mince, stir-fry until it changes color and becomes fragrant.

Step 6: Pour in the Chinese eggplant and stir-fry.

Step 7: Prepare the sauce: two spoons of light soy sauce, one spoon of oyster sauce, half a spoon of cornstarch, one teaspoon of sugar, a little dark soy sauce, half a bowl of water, and an appropriate amount of salt. (After mixing, you can use chopsticks to dip a little, taste it, add salt or water to adjust the saltiness)

Step 8: Pour the sauce into the pot and stir-fry evenly.

Step 9: Transfer to casserole and simmer for 2-3 minutes.

Step 10: Take it out of the pan and sprinkle it with scallions. It’s so fragrant!