Ingredients: two catfish,1500g (tips for buying fish: black ones are farmed, light blue, and yellow ones are wild), killed and washed, 2000g of purple eggplant, 50g of onion, 50g of garlic cloves (pat), 30g of shredded ginger, and10g of pepper powder.

Operation:

(1) Heat the pan, add oil, add the onion, garlic cloves (pat) and shredded ginger, stir-fry until fragrant, and add soy sauce, soybean sauce, pepper powder and sugar. Add water after frying, add eggplant and catfish. (the amount of water is better than eggplant).

(2) Bring the fire to a boil, simmer for 40 minutes, collect the juice from the fire, and put the monosodium glutamate out of the pot and put it on the plate.

Practice 2

Ingredients: catfish stewed eggplant catfish 400g, tender eggplant 400g, pork belly 50g, coriander10g, iodized salt10g, monosodium glutamate 5g, vinegar 5g, cooking wine 3g, pepper 5g, shredded onion and ginger 3g, sesame oil 5g and soup 50g.

Making:

(1) Wash and peel eggplant, tear it into strips by hand, cut coriander into sections, and slice pork belly.

(2) Clean up the catfish, put it in boiling water, scald it slightly, take it out and soak it in cold water, then take it out and scrape the surface mucus with chopsticks. Change the big catfish into 6-7 cm segments, and the small catfish can be whole.

(3) Put a little oil in the spoon, stir-fry the tomato strips, soften them and pour them into the bowl for later use.

(4) Put soup, catfish, sliced meat, tomato strips, shredded onion and shredded ginger in the spoon, boil and skim the foam, add salt and cooking wine and stew for about 20 minutes, pick up the pork belly and pour it into the bowl.

(5) Add vinegar, monosodium glutamate and pepper to the bowl, and sprinkle some sesame oil with coriander.

key

Catfish scalding to scrape the surface mucus can reduce the fishy smell. Eggplant tastes better after stir-frying

Practice 3

Ingredients: catfish 1 strip, tender eggplant, chicken essence, dried Chili, cinnamon, monosodium glutamate, star anise, beer, sugar, pepper, shredded onion and ginger.

Making:

(1) Wash catfish, chop into pieces, marinate with salt and cooking wine 10 minute, and cut eggplant into hob pieces.

(2) Heat oil in medium heat, stir-fry aniseed and cinnamon, and then stir-fry shallots, ginger and garlic.

(3) fry the catfish.

(4) Stir-fry until the catfish surface completely discolors, and pour the whole bottle of beer into the pot.

(5) Add a small amount of water to the fish. When the water boils, add two dried peppers, and then add some ginger slices, garlic cloves and scallions.

(6) stew until the soup is milky white, put the eggplant in the pot and add salt, sugar, chicken essence and pepper to taste.

(7) stew until the eggplant is soft and rotten and the soup is thick.

(8) A delicious stewed eggplant with catfish is ready.