1, eggplant pickled in advance, which does not absorb oil, is easier to taste;

2. The mucus on the surface of catfish is fishy, so it can be washed with salt or vinegar or blanched in advance, which can be completely removed;

3. When soy sauce is cooked in hot oil, it has a strong sauce flavor and beautiful color;

4, stew fish with hot water, delicious and not offensive;

5. Choose open-air eggplant and wild catfish, which taste the best.

Ingredients: 350g wild catfish, 2 purple eggplants, 4 dried red peppers, and appropriate amounts of onion, ginger and garlic.

1, the eggplant is pedicled, cut into hob blocks, mixed with a little salt, and pickled in advance;

2. After removing gills and viscera, catfish is cleaned, drained and cut into small pieces;

3. Blanch the cut catfish in hot water to remove the surface mucus, take it out after boiling, and drain it for later use;

4, oil pan, saute ginger and garlic and dried red pepper;

5. Cook braised soy sauce and stir-fry the sauce;

6. Marinate the eggplant slightly, remove and drain the water, and stir-fry it in a pot until it becomes soft and colored;

7. Add scalded catfish and cook cooking wine;

8. Add hot water, bring to a boil, and turn to medium heat for stewing;

9. When the eggplant is ripe and soft, season with salt and sugar; Because the eggplant has been marinated in advance and has a bottom taste, it is necessary to pay attention to adding salt properly. Collect the juice over high fire, and sprinkle with minced garlic and coriander before serving.