Pork lard not only adds fragrance but also gives eggplant a rich, meat-like texture. Many rice lovers are smitten with the enchanting flavor that comes from the combination of pork lard and eggplant.
Lin Xu took some salted fish from the storeroom. Since all the staff were eating that day, a larger quantity of the dish was needed, which meant using more salted fish. Normally, a small piece of salted fish is enough for one Salted Fish Eggplant Stew. The slimy Fish Skin on the outside was removed, then the fish was filleted, and the backbone and bones were discarded, leaving only the dense Fish. This type of salted fish was usually made from Mackerel, which has a dense and tender texture ideal for making Salted Fish Eggplant Stew.
