Steamed Eggplant with Garlic-Perfumed Perch

Steamed Eggplant with Garlic-Perfumed Perch

　　Steamed Eggplant with Garlic-Perfumed Perch

　　“Steamed Eggplant with Garlic-Perfumed Perch” is a unique dish that offers two ways to enjoy it, with a delicious and aromatic flavor.

　　Ingredients: 75g perch, 100g eggplant, 50g refined oil, 50g light soy sauce, 50g monosodium glutamate (MSG), 25g chicken essence, 25g mashed garlic.

　　Cooking method: Wash the eggplant, cut it into strips, and place in a serving dish; prepare the perch by cleaning it, removing the head and tail, extracting the bones, slicing, and blanching in boiling water before arranging it on top of the eggplant; mix the light soy sauce, MSG, and chicken essence, pour over the perch and eggplant, steam until cooked, then remove from heat, sprinkle with mashed garlic, drizzle with hot oil, and serve.