Ga fish? Article 6

Eggplant? See the picture, look at the size of 2 to 3.

Onion, ginger and garlic? of appropriate amount

Haitian bean paste? 4 scoops

Xiangqi sauce? 2 scoops

Shiqiao sauce? 2 scoops

Cooking wine? 1 spoon

Erguotou? 1 spoon

Anita? three

Red pepper? three

method of work

Ga fish is cleaned and rinsed with clear water for later use.

Upload close-ups of the three sauces for your convenience. It should be noted that if you are afraid of trouble, Shiqiao or Xiangqi sauce can be paired with Haitian sauce, or it can be a kind of sauce Haitian sauce. If you are in the northeast, the homemade soy sauce is the most authentic, but it's not that the northeast people don't like the taste. I'm sure you'll be tired of slogging around for a long time with various sauces, but I want to tell you that the key point of Northeast sauce stew is sauce. The collocation of these three sauces is also the taste that our family likes. Food is different collocation, creating your own favorite taste.

Put the mixture in a bowl and stir well for later use. From right to left, Haitian sauce, Xiangqi sauce and Shiqiao sauce. The ingredients in my sauce are for reference only. Adjust the dosage according to the taste and the number of eggplant. I put three eggplant. This dish is no longer salted.

There is eggplant as the main ingredient in the picture, which is cut into pieces for later use. Eggplant must choose the kind with thin skin and many seeds, not round eggplant. Cut other ingredients and set aside.

Cool the oil in a hot pan and add onion, ginger and garlic, aniseed and red pepper until fragrant.

Add the sauce and saute until fragrant. Stir-fried sauce must be cooked to make it fragrant.

After the sauce is sauteed, put it in clear water and boil it. Put the Ga fish in the pot in turn (I forgot to pat the fish), boil it, and cook the cooking wine and Erguotou (I found it better to put some white wine to remove the fishy smell).

Cook cooking wine, boil Erguotou, add eggplant, boil over high heat and simmer for 20 to 30 minutes. Don't flip the fish in the middle, but be careful not to stick the bottom of the pot to paste the pot.

Collect the soup from the fire and bring it out. Squid fish is tender and easy to stew, so it is best not to turn it in the middle. When collecting soup on fire, check frequently not to stick to the bottom of the pot, and shovel it with a shovel.

The finished product is not very good-looking. For the convenience of eating, I took out the fish, and the eggplant sauce mixed with rice is a must. After the fish is finished, the leftover eggplant sauce can also be stewed with some potatoes when it is hot, and sprinkled with garlic before cooking. I like the taste anyway.