Braised eggplant with catfish is a famous dish in the northeast, belonging to the northeast. Stewed with fresh catfish and eggplant, fish and eggplant are mixed together to make catfish fat but not greasy, eggplant is fresh and fragrant, and meat and vegetables complement each other. Eggplant sticks to the fragrance of catfish, and catfish has the flavor of eggplant. Both wine and rice are suitable, and it is a favorite food for people. The catfish is rich in nutrients such as protein and minerals. Today, I will teach you how to make homemade catfish stewed eggplant.
ingredients
1 catfish
2 eggplants
oil
salt
rice vinegar
sugar
oyster sauce
cooking wine
chicken essence
onion, ginger and garlic
coriander
. Cut off the fish back
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2
2. Prepare eggplant, onion, ginger, garlic and dried pepper
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3
3. Tear the eggplant into pieces by hand. Prepare dried chili slices, onion slices, ginger slices and garlic slices
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4. Bring the onion slices, ginger slices, garlic slices and dried chili slices to stir fry
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5. Add a fresh soy sauce to the wok
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6. Put the catfish in the pot
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8. Pour the cooking wine to remove the fishy smell
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9. Add some rice vinegar and salt. Add some oyster sauce to freshen up
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1. Simmer for about ten minutes
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11. Put a little oil in another pan and fry the eggplant until the skin is soft
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12. Pour the eggplant into the catfish pot
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13. 2. Catfish can be stewed for a while before it tastes; 3. You can also put bean paste to stew; 4. Stir-fry the eggplant before stewing it; 5. Put garlic twice, the first time in the wok, and the second time in the wok. The raw and cooked garlic have different flavors, but they all have the effect of removing fishy smell and enhancing fragrance.