Salted fish eggplant pot

Salted fish eggplant pot is a famous dish in Guangdong, and its popularity is no less than that of Sichuan pork in Chongqing. Salted fish is a kind of deep-sea fish, named after its unique salty taste. Therefore, it is often used as an auxiliary material, and the tomato pot with salted fish as an auxiliary material has a unique taste. Eggplant absorbs the fragrance of salted fish, which is soft and waxy and has a long aftertaste. This is a very popular dish in Guangdong.

material

Ingredients: two eggplants, salted fish 1 small pieces,

Accessories: garlic, diced red pepper, a little chopped green onion, soy sauce, salt, sugar, oyster sauce, wine and sesame oil.

working methods

1, eggplant peeled or not peeled, pedicled, cut into strips or sheets, and soaked in salt water; Soak salted fish in cold water to remove some salty taste and soak until soft. Wash the sand on the surface of fish skin and chop it into small particles or pieces.

2. Take out the eggplant slices and drain the water. Heat the pan and drain the oil. After heating, fry the salted fish with low fire until crisp, and take it out. Continue to heat the oil to about 60% to 70%, add eggplant slices and fry for a few minutes until cooked, and drain the oil. If you don't want to use too much oil, you can put a little less oil, slowly fry the eggplant and serve it out.

3. Use the remaining oil in the pot, add minced garlic and red pepper to saute until fragrant, then add eggplant, add Shaoxing wine, soy sauce, sugar, oyster sauce, chicken essence and a little water or soup, stew for a while, add a little raw flour, add vinegar, add sesame oil, put it in a casserole, heat it to boiling for about 3 minutes, sprinkle with chopped green onion and cover it on the table.