Yu-Shiang Eggplant en Casserole

Making material

Ingredients: eggplant (one strip) and salted fish with plum sauce (one section).

Accessories: chives (one) and coriander (one).

Seasoning: peanut oil (half bowl), garlic cloves (three cloves), cooking wine (1/4 spoon), and sugar (half spoon).

Production method

Yu-Shiang Eggplant en Casserole

1.Wash the eggplant, cut it into several sections (about three inches long) first, and then cut each section in half and then cut it into four halves vertically.

2. Cut the salted fish with plum fragrance into small pieces and soak it in water for about 20 minutes in advance. Drain the water, remove the intestine, and cut from the back bone of the fish along the main bone to the stomach.

3. Cut into small pieces as big as chopsticks, and suck up the excess water as much as possible.

4. Wash the onion and cut it into sections of about 2cm, leaving the onion white section.

5. Pour half a bowl of peanut oil after the water drops in the dry pot are burned on a large fire, and then turn to a small fire after the oil rises rapidly.

6. Peel the garlic cloves, stir-fry them in oil until golden, and set aside.

7. Pour in the salted fish sticks, and slowly turn the salted fish sticks in the oil with a shovel. When they are fried to golden brown and the bones are fried, they can be filtered into a bowl for later use.

8. Pour the tomato strips into the oil pan, turn to medium heat and fry slowly, and slowly turn it with a shovel. About six or seven minutes, the skin of the tomato strips turns yellow-brown, and when it is dry, pour it into a small casserole.

9. Pour the fried salted fish in the middle of the eggplant pile, pour a little water into the pot that just fried the eggplant (wash the pot), add a little sugar and cooking wine, then pour it on the eggplant pot, cover it and cook it for five minutes on low heat (let the water penetrate into the eggplant meat, and then boil it to dry the juice).

10. Sprinkle with coriander and scallion, and then cook for a while before serving.

Tips

1.If there is no long eggplant, tender round eggplant can be used instead.

2. Water starch must not be too thick, otherwise it will easily stick to the pot when it is simmered.

main feature

The eggplant pot is mostly made of long eggplant, with smooth taste and fragrant fish, which makes people memorable.