Paste sauce is called "Miso" in Japan and it is fermented from soybeans, barley, wheat and other ingredients. The Cantonese sauce is made of soybeans, flour, salt, etc. The umami taste of noodles is derived from sodium glutamate and can be cooked with a variety of fish.
Materials: 400 grams of fish mouth, 250 grams of eggplant, 20 grams of ginger, 10 grams of green onion, salt, oyster sauce, pasta sauce, cornstarch, peanut oil and the appropriate amount.
Practice: Wash the eggplant and cut into sections. Place it on the bottom of the dish. Use a cloth to dry the fish mouth. After taking the appropriate amount of salt, oyster sauce, pasta sauce, cornstarch, and peanut oil, mix on eggplant and sprinkle with water. Ginger, into the steamer steam for 8 to 10 minutes, so that the fish mouth cooked thoroughly, remove sprinkled with green onion Serve.
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