Wash the eggplant, remove the pedicle and cut it into small pieces for later use. Chop onion, ginger and garlic, and cut dried Chili into sections for later use. Cool the oil in a hot pan, add onion, ginger, minced garlic and dried Chili and stir-fry until fragrant. Add bean paste and stir-fry, then add salted fish pieces and stir-fry until fragrant. Add some soy sauce, sugar and cooking wine to taste and stir well. Add eggplant and stir-fry evenly, then add appropriate amount of water and stew for about 5 minutes until the eggplant is soft and rotten.
Salted fish is salty, so the amount of salt should be controlled when seasoning to avoid being too salty. When the eggplant is fried, it should be fried quickly with high fire to avoid being too oily and soft. When adding water to stew, you should pay attention to the mastery of the heat, and don't overcook it, so as not to spoil the eggplant. When thickening, water starch and water should be mixed evenly in advance to avoid agglomeration. The amount of ingredients and seasonings can be adjusted according to personal taste, and the amount of pepper can be increased or decreased.
Matters needing attention in purchasing salted fish
1 Species of salted fish: There are many kinds of salted fish, such as pomfret, cod and yellow croaker. Different kinds of salted fish have different tastes and can be selected according to their own tastes.
2. Control of salinity: Salted fish is salted, so salinity has become an important indicator. Under normal circumstances, the saltiness of salted fish should be moderate, not too salty. When buying salted fish, you can smell it. If the taste is pungent or moldy, the salted fish is probably too salty or stale. It is recommended not to buy it.
3. Appearance quality: The appearance quality of salted fish should also be paid attention to when purchasing. Good salted fish should have smooth skin, deep and uniform color and no yellowing or blackening. Better quality salted fish will also have a special aroma.