Braised catfish with eggplant

Ingredients: 400g catfish and 400g tender eggplant.

Ingredients: 50g pork belly, coriander 10g.

Seasoning: iodized salt 10g, monosodium glutamate 5g, vinegar 5g, cooking wine 3g, pepper 5g, shredded onion and ginger 3g, sesame oil 5g and soup 50g.

Production method:

1. Eggplant is pedicled, washed and peeled, spread into strips by hand, cut coriander into sections, and sliced pork belly.

2. Clean the catfish, put it in boiling water, scald it slightly, take it out and soak it in cold water, then take it out and scrape the surface mucus with chopsticks. Replace the big catfish with 6-7 cm segments, and the small catfish can be whole.

3. put a little oil in the spoon, fry the tomato strips until they are soft, and then pour them into a bowl for later use.

4. Put the soup, catfish, sliced meat, tomato strips, shredded onion and shredded ginger into a spoon, boil and skim the foam, add salt and cooking wine and stew for about 20 minutes, then pick up the pork belly and pour it into a bowl.

5. Add vinegar, monosodium glutamate and pepper to the bowl and sprinkle some sesame oil and coriander.