Braised eggplant with catfish is a famous dish in Northeast China, which belongs to Northeast China. Stewed with fresh catfish and eggplant, fish and eggplant are mixed together, catfish is fat but not greasy, eggplant is delicious, and meat and vegetables complement each other. Eggplant has the smell of catfish, and catfish has the smell of eggplant. Both wine and rice are suitable, and they are people's favorite foods. Catfish is rich in nutrients such as protein and minerals. Today, I will teach you how to cook eggplant with catfish.

food

Yu Nian 1

2 eggplants

Proper amount of oil

Proper amount of salt

Appropriate amount of rice vinegar

Proper amount of sugar

Appropriate amount of oyster sauce

Proper amount of cooking wine

Appropriate amount of chicken essence

Appropriate amount of onion, ginger and garlic

Appropriate amount of coriander

Appropriate amount of dried pepper

Proper amount of soy sauce

Methods/steps

1

1. Clean the catfish and cut it off from the back of the fish.

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2

2. Prepare eggplant, onion, ginger, garlic and dried pepper.

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three

3. Tear the eggplant into pieces by hand, and prepare dried Chili, onion, ginger and garlic slices.

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four

4. Stir-fry onion slices, ginger slices, garlic slices and dried Chili slices with hot oil.

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5. Add another product, fresh soy sauce, to the wok.

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Step 6 add the right amount of sugar

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7. Add water and bring to a boil. Put the catfish in the pot.

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8. Pour in cooking wine to remove fishy smell

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9. Add some rice vinegar and salt, and add some oyster sauce to refresh.

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10. Simmer for about ten minutes.

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1 1. Put a little oil in another pot and fry the eggplant until the skin is soft.

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12. Pour eggplant into catfish pot.

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13. stew with chicken essence for about five minutes.

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14. Sprinkle garlic slices and parsley segments on the pot.

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Matters needing attention

1. Eggplant is delicious by hand tearing; 2. Catfish can be stewed for a while before it tastes good; 3. You can also stew with bean paste; 4. Stir-fry eggplant before stewing; 5. Put the garlic twice, the first time in the pot and the second time in the pot. Raw garlic and cooked garlic have different tastes, but both have the function of removing fishy smell and enhancing fragrance.