【 Materials 】 Salted fish, eggplant, onion, ginger, garlic, soy sauce and sugar.
[Practice] Soak the salted fish in clear water, clean it and remove the excess salt on the surface. Cut the eggplant into finger-shaped strips for later use.
2. Put the salted fish cut into small pieces into the pot and stir fry for a while. After the pot starts to smell, take out the fish for later use, add some onions, ginger and garlic to the remaining oil, stir-fry the tomato strips until the skin is slightly wrinkled, and add a little soy sauce to color;
3. Put the salted fish and the other half of the auxiliary materials down, add the right amount of sugar and half a glass of water, and start stewing. Wait until the eggplant is completely soft before serving.
[Tips] You can also stew it directly in a casserole, which is more traditional. You can also cook it in a bowl, and the third step is to steam it in a pot.
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Salted fish eggplant pot?
【 Materials 】 Eggplant, salted fish, chicken leg, Prince Edward mushroom, oyster sauce, raw flour, onion, garlic, salt, sugar, soy sauce and broth.
[Practice] Dice salted fish for later use, dice chicken legs and marinate raw powder for later use, and slice Prince Edward mushroom.
2. When the oil is hot, such as a hot oil pan, cut the eggplant and put it in a frying pan for later use.
3. Add salted fish and fry until yellow. Then put a tablespoon of oil in the oil pan, saute garlic and oyster sauce, and stir-fry eight pieces of chicken for about three minutes. Then add the prince mushrooms and stir-fry them quickly.
4. Play back the eggplant and stir fry, add salt, sugar and soy sauce to taste, then add three spoonfuls of broth to thicken the soup for a while, then return to the pot and stir fry the salted fish and onion for a while to eat.
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Salted fish eggplant pot?
Ingredients: two eggplants, salted fish 1 small pieces.
Accessories: garlic rice, shredded red pepper (I didn't decorate it with hot pepper), a little chopped green onion, a little soy sauce, sugar, oyster sauce, wine, sesame oil and watercress. A cup of soup.
【 Practice 】 Peel the eggplant, cut it into strips or slices, and soak it in water for a while. Soak salted fish in cold water to remove some salty taste and cut into small pieces.
2. Drain the soaked eggplant, put it in a sealed box, and microwave for 2 minutes until cooked. You can also put the oil in a pot, heat it and fry the tomato strips until they are cooked.
4. Stir-fry the fragrant garlic rice and chopped green onion with a little oil in the pot, add the fish (or diced chicken breast) and stir-fry the bean paste thoroughly.
5. Juice the cooked eggplant or put the fried tomato strips into the pot, and add soy sauce, sugar, oyster sauce and wine to stir fry. Add stock and stew for 5 minutes.
6. Heat the casserole directly, transfer the eggplant into the pot, add chopped green onion and shredded red pepper, cover the pot and simmer for another minute, then open the lid and serve.
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Material: 3 eggplants, 1 salted fish 100g.
Accessories: ginger 15g, garlic 5g, onion 15g.
Seasoning: 4 grams of oyster sauce, 4 grams of soy sauce, 5 grams of salt, 3 grams of monosodium glutamate, 3 grams of sugar, 3 grams of pepper, 3 grams of chicken essence, 3 grams of sesame oil, 0/0 gram of raw flour, and a proper amount of fresh soup.
[Practice] Dice salted fish, peel eggplant and cut into strips, wash onion and cut into sections, and slice ginger and garlic;
2. When the clean pan is on fire and the oil burns to 70% heat, add salted fish and fry until fragrant, then put tomato strips in the oil pan and fry until golden brown, and then drain the oil;
3. Put the oil in a clean pot. When the oil temperature is 60% hot, add ginger slices, garlic slices, onion slices, oyster sauce, add a little fresh soup, add tomato strips and salted fish, cook until the tomato strips are soft, thicken and put into a cooked pot.
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