Iron plate is a perfect match
The method of this dish is somewhat novel, which is to mix eggplant with mashed potatoes on a teppanyaki and then pour fish flavor juice into the dish.
1. Cut the purple-skinned potatoes into thick slices, add a little broth to the pot and steam them in a cage. After taking out and beating into mashed potatoes, stir in a little salt and set aside. Cut the purple eggplant (without peeling) into long strips.
2. Make a thick mashed potato cake, put it in an oiled pan, fry over medium heat until both sides are light yellow, and put it in a hot iron plate. Heat another pan and fry the eggplant strips until fragrant, placing them next to the potato cakes.
3. Take another net pot and put the oil, first add ginger, minced garlic, minced green onion and minced pickled pepper and stir-fry until fragrant, mix an appropriate amount of fresh soup and add salt, sugar and balsamic vinegar, mix into fish flavor juice and hook, pour the oil on the potato cake and eggplant strips, sprinkle some green onions and serve.
![Fish shredded meat: one of the top ten classic dishes in Sichuan, the finished product is ruddy in color and full of fish flavor[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)