鹹魚茄子煲怎麼做

To make a salted fish and eggplant casserole, you can follow these steps:

Ingredients:
- 1 medium-sized eggplant
- 100g salted fish
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup water
- Cooking oil

Instructions:
1. Cut the eggplant into small cubes and soak them in salted water for about 10 minutes to reduce bitterness. Drain and set aside.
2. Cut the salted fish into small pieces and rinse under running water to remove excess salt. Drain and set aside.
3. Heat some cooking oil in a wok or pan over medium heat. Add the minced garlic and sliced chili, and stir-fry until fragrant.
4. Add the salted fish pieces and stir-fry for a few minutes until they start to release their aroma.
5. Add the eggplant cubes to the wok and stir-fry for a few minutes until they start to soften.
6. In a small bowl, mix together the soy sauce, oyster sauce, sugar, and water. Pour this mixture into the wok and stir well to combine.
7. Cover the wok with a lid and let the ingredients simmer for about 10-15 minutes, or until the eggplant is cooked through.
8. Taste and adjust the seasoning if needed. Serve hot with steamed rice.

Enjoy your delicious salted fish and eggplant casserole!