Salted fish and eggplant materials

Ingredients: appropriate amount of eggplant and appropriate amount of salted fish.

auxiliary materials: appropriate amount of pork.

seasoning: salad oil, onion, ginger, soy sauce, sugar, cooking wine, starch, oyster sauce and a little pepper.

how to cook eggplant with salted fish

1. Wash the eggplant and cut it into strips. Dice the salted fish with plum fragrance. Prepare three slices of ginger for frying salted fish, and then cut a little ginger and scallion. Mix the raw flour with water for later use

2. Add oil to the wok. The amount of oil should be more. There is no way, the eggplant is delicious only if there is more oil. When the oil is hot, fry the eggplant until it is completely soft, and put it in a plate with kitchen paper, which can absorb some oil

3. Fry the salted fish with the bottom oil left over from the fried eggplant until the surface of the salted fish is golden and hard. When frying the salted fish, put ginger, which can be used to avoid fishy smell

4. Stir-fry chives and ginger when the oil is hot, add minced meat, cook a little cooking wine, and add eggplant and salted fish after the minced meat becomes discolored

5. Season with soy sauce, soy sauce, oyster sauce, sugar and pepper, soy sauce, soy sauce and oyster sauce are all salty, and decide whether to add salt after tasting. Add a little water to boil for 5 minutes, and finally add the sauce to soak evenly.

Steamed salted fish with green vegetables

Ingredients: salted fish.

auxiliary material: a handful of rape.

seasoning: appropriate amount of ginger.

Steamed salted fish with green vegetables

1. Wash salted fish and soak it in clear water for about half an hour (the length of time can also be treated according to your own preference)

2. Cut a slit with a knife every five centimeters. Remember not to cut the fish bones

3. Add a piece of ginger to each fish seam. In order to better remove the fishy smell (if you don't mind the fishy smell very much, you can also use ginger)

4. Add water to the steamer, bring it to the drawer, put the whole fish in, and steam the fish for about two hours. About eight-cooked

5. Take a plate, spread it with green vegetables as the base, cut the salted fish into appropriate sections, put it on the green vegetables, and steam it in the original drawer for 2 minutes, which can be

6. At this time, the fish is cooked and can be cut into sections, packed in fresh-keeping boxes or bags, and stored in the refrigerator

7. After the salted fish is steamed, it can be eaten cold. It's all good. Suggestion: it tastes better when eaten cold.