Hello, everyone. This is Brother Yun's dish. I went to my sister's house to play some time ago and ate there at noon. My niece asked me if I had any fish. It was delicious, but there were no bones. I told her I did, or I'll make it for you at noon. My niece was so happy that I cooked "Fried Catfish with Eggplant" for her at noon. When it was done, she ate it with relish. She couldn't finish a bowl of rice before, but now she has eaten two bowls of rice. Braised catfish with eggplant tastes delicious, the meat is tender, the soup is rich and delicious. Brother Yun will share the practice with you below.
Many people have heard that catfish is dirty, so you must have been cheated. Catfish itself is not dirty, but grows in the mud, which makes people mistakenly think it is dirty. In fact, catfish grown in rivers and unpolluted reservoirs are edible, and now many catfish are farmed artificially. The protein of catfish is many times higher than that of other freshwater fish, and it is rich in nutrition. Prepare the following materials: 1 catfish, 2 tender eggplants, 50g pork belly, 3 coriander, 6 dried red peppers, a proper amount of onion, ginger and garlic, 20g cooking wine, 5g soy sauce, 2g balsamic vinegar, 5g oyster sauce, a little chicken essence and salt, and a proper amount of Pixian bean paste.
First, clean the catfish we bought. Because the catfish is slippery, we can wrap it with a rag, then knock the catfish's head out with the back of a knife, cut a knife on the back of the catfish's tail with a knife, drain the catfish's blood, peel off its belly with a knife, clean up its internal organs and remove the black film. Then, remove the gills. Don't scratch them with your hands. Try to treat them with a knife, as well as the teeth and throat bones of catfish. Then chop it into pieces of uniform size, put it on a plate, add a little ginger and garlic to the cooking wine to remove the fishy smell, and mix well and marinate for later use.
Next, wash the eggplant and remove the pedicle. If you don't like eating eggplant skin, you can peel it off. Yes, let's tear the eggplant by hand. Why not use a knife to cut? Cutting with a knife will affect the taste of the back, and the knife will smell of rust. Tearing by hand can better stimulate the fragrance of eggplant. After tearing, put clear water in the basin and appropriate amount of salt, and soak the eggplant in light salt water. The purpose of soaking eggplant in salt water is to prevent it from oxidation and blackening, and to maintain the freshness of eggplant. Moreover, the eggplant soaked in salt water is easy to soften and can save fuel.
Then some other auxiliary materials, such as pork belly washed and sliced, coriander washed and cut into small pieces, dried red pepper cut into small pieces, ginger peeled and sliced or shredded, garlic peeled and cut into pieces, onion cut into sections, and auxiliary materials cut into plates for later use. Let's get started. First, we fry the eggplant until it is soft, put a proper amount of base oil in the hot pot, take the eggplant out of the salt water and squeeze it dry, then put it in the pot and stir fry. Don't turn on the fire too much when frying, stir fry slowly until the eggplant is soft. Fry it and put it on a plate for later use. If you don't want to fry, you can also steam it in a steamer.
Wash the pot and dry the water with high fire, pour the right amount of base oil into the hot pot, and pour the chopped pork belly into the pot and stir fry. After the pork belly is slightly curled, put the chopped garlic, Jiang Mo, onion, dried Chili and a proper amount of Pixian bean paste into the pot and stir-fry over low heat. After the red oil is fried, pour the pickled catfish pieces into the pot and stir fry. The reason for cooking is to remove the fishy smell. After the fish pieces change color, pour in a proper amount of soy sauce to color and stir fry.
After all the seasonings are put away, cover the pot and simmer for half an hour. After half an hour, open the pot, pour the fried or steamed eggplant into the pot, cover the pot and continue stewing for 6 minutes. These few minutes of stew can make catfish and eggplant more delicious. Finally, turn the fire to collect the juice, so that the soup can be better adsorbed on the ingredients. Turn off the pot, put the dish on a plate, sprinkle with coriander and decorate it, and it will be delicious. Brother Yun's food, share one food every day, see you next time.