1. First of all, clean the internal organs of pomfret, and clean the blood and blood clots inside, otherwise it will be fishy. Then cross the front and back with a cross knife, then put it in a plate, add a proper amount of salt and pepper to wipe it evenly, then pour in cooking wine to marinate for 10 minute, and wipe a little on the fish belly. The purpose of this step is to remove fishy smell and fishy smell.
2. After turning over an eggplant, cut it into pieces, cut the onion into chopped green onion, cut the garlic into sections, and cut the parsley into sections for later use.
3. Wipe off the pickled fish with kitchen paper, and then pat a layer of starch evenly on both sides. The purpose of patting starch is to prevent pomfret from sticking to the pot and breaking the skin, which makes it more beautiful to fry.
4. Add oil from the pan. When the oil temperature is 50% hot, add pomfret, fry until both sides are golden, and serve. Then put the eggplant slices in the hot oil of fried fish and fry them until the two sides of the eggplant are soft and golden, and then transfer them to the casserole.
A lot of oil was inhaled when frying eggplant, so the casserole doesn't need to be oiled. After the casserole is heated, add chopped green onion and garlic slices, add two spoonfuls of bean paste after frying, add clear water after frying the sauce, add the fried pomfret, continue to add the same amount of clear water as pomfret, add appropriate amount of salt, sugar and light soy sauce to taste, and cover the pot and cook for 8 minutes.
6. Time is up, turn off the fire, sprinkle with coriander and take out the pot.
The nutritious and delicious eggplant pomfret pot is ready. Pomfret is especially delicious. Eggplant absorbs the delicacy of fish, melts in the mouth and has an endless aftertaste after eating. Chopsticks can't stop at all!