Ingredients: 1 catfish and 2 tender eggplant.

Accessories: two parsley, a little onion, ginger and garlic, five dried peppers, 15g cooking wine, 50g pork belly, 20g bean paste, 3g soy sauce, 1g balsamic vinegar, 5g oyster sauce, 2g chicken essence and 2g salt.

Steps of stewing eggplant with catfish

Step 1: First, gut catfish (after gut removal, the inside of the catfish belly should be cleaned several times), throat bones and teeth of gills and fish heads should be removed, the black film on the inside of the belly should be scraped off, then washed clean, scalded with hot water and chopped into blocks with uniform size.

Step 2: Then clean the eggplant, remove the pedicle, and tear it into strips by hand (this step must be torn by hand, so that the fragrance in the eggplant will be better stimulated in the later stage), then soak it in light salt water, clean the coriander and cut it into sections, peel and slice the ginger and garlic, cut the dried pepper and onion into sections, and clean the pork belly and cut it into thin slices (thinner is best, adding pork belly will make the overall flavor of the dish further).

Step 3, then scrub the pan and pour in a proper amount of base oil, then pour in the eggplant and fry it until it is soft (this step is not too hot, stir-fry it slowly until it is soft), or you can put the eggplant in a steamer and steam it until it is soft for later use.

Step 4: Wash the pan and leave a proper amount of base oil, add pork belly and stir-fry it with low fire until the pork belly is slightly rolled up, then add ginger, onion, garlic, bean paste and dried pepper with a small fire (this step is to stir-fry the red oil color in the bean paste), then pour catfish and fry it (the purpose of frying is to remove the fishy smell), and add soy sauce until the two sides are slightly discolored (this kind of stew)

Step 5: Finally, add clear water (the water will overflow a lot of catfish, and the water will gradually decrease in the later stage of stewing), start to adjust the mouth, and then add seasonings such as oyster sauce, chicken essence monosodium glutamate, salt, etc., boil over high fire and simmer for 20 minutes (some people will remove the floating foam on the surface of the soup, in fact, the floating foam contains a lot of oil and nutrients), and when the time comes, add eggplant, and continue to cover and simmer for five minutes (at this time, catfish and eggplant have already tasted)