working methods
1。 Hot oil, ginger slices, chopped green onion, dried pepper, and a little Qixian bean paste, after the fragrance,
2。 Pour in the cut eggplant, add cooking wine and soy sauce, stir fry a few times, then add the eggplant and add a little vinegar for two or three minutes to remove the fishy smell. (Because a lot of sauce is added, turn the fish pieces over at this time, so that several sides are exposed to the juice and taste. )
3。 Stir-fry for about 5 minutes and add water, which is almost half of the fish. Catfish will get old if cooked for a long time. Then add some salt and some soup.
4。 Stew on medium heat 10 minute. If there is still a lot of juice after 10 minutes, you can turn on the fire to collect the juice, add the chopped green onion, and take out the chicken essence.