1) Wash and cut the eggplant into strips, sauté with water to soften (no need to put oil and salt)
2) Soak the salted fish in advance, remove the fish bones and cut into small pieces. Cut a small piece of bacon into small pieces (you can also use minced meat or pork belly)
3) Green onion, ginger and garlic
4) Sauté the salted fish in oil until fragrant
5) Sauté the salted fish until fragrant, add the bacon and sauté the oil from the meat
6) Stir-fry ginger shallots and garlic until fragrant
7) Add the eggplant that is soft and sautéed in advance, stir-fry evenly, add a small amount of water and cook for about 5 minutes (can be placed in a casserole dish and cooked)
8) Pour into a bowl of mustard (1 spoon of soy sauce, 1 spoon of oyster sauce, a small amount of starch and mix well) stir-fry evenly (salted fish and bacon have salt, soy sauce and oyster sauce according to the amount of eggplant) and plate, sprinkle with green onion and finish