Hello, everyone, this is Brother Yun's delicious food. Some time ago, I went to my sister's house to play, and I ate there at noon. My niece asked me if I had any fish, which was delicious but boneless. I told her that I did, or I would cook it for you at noon. My niece was so happy that I cooked her a "fried catfish with eggplant" at noon. After cooking it, she ate it with relish. She couldn't finish a bowl of rice before, but now she even ate two bowls of rice. Braised catfish with eggplant tastes delicious, the meat is tender, the soup is rich, delicious and delicious. Brother Yun will share the practice with you below.
Many people have heard that catfish is dirty, so you must be cheated. Catfish is not dirty, but it grows in mud, which makes people think it is dirty. In fact, catfish grown in rivers and unpolluted reservoirs are edible, and now many catfish are farmed artificially. The protein of catfish is many times higher and nutritious than other freshwater fish. The following materials are prepared: 1 catfish, 2 tender eggplants, 5g pork belly, 3 coriander, 6 dried red peppers, appropriate amount of onion, ginger and garlic, 2g cooking wine, 5g soy sauce, 2g balsamic vinegar, 5g oyster sauce, a little chicken essence and salt, and appropriate amount of Pixian bean paste.
First, clean the catfish we bought. Because the catfish is slippery, we can wrap it with a rag, then beat the catfish's head with the back of a knife until it is dizzy, chop a knife on the back of the catfish's tail with a knife, drain the catfish's blood, peel off its belly with a knife to clean up its internal organs, and remove the black film. Then, dispose of the gills. Don't scratch it with your hands when you do it. Try to handle it with a knife. Then chop it into blocks of uniform size, put it on a plate, remove the fishy smell with a little ginger and garlic in cooking wine, and mix it evenly and marinate it for later use.
Next, wash the eggplant and remove its pedicels. If you don't like eating eggplant skin, you can peel it off. When it's finished, let's tear the eggplant by hand. Why not use a knife to cut it? If you cut it with a knife, it will affect the taste at the back, and the knife will have a rust smell. If you tear it by hand, it will better stimulate the fragrance in the eggplant. After tearing, put clear water in a basin and add appropriate amount of salt, and soak the eggplant in light salt water. The purpose of soaking the eggplant in salt water is to prevent it from oxidation and blackening, and to maintain the freshness of the eggplant. Moreover, the eggplant soaked in salt water is easy to soften and can save fuel.
next, let's get other auxiliary materials, such as pork belly washed and sliced, coriander washed and cut into small pieces, dried red pepper cut into small pieces, ginger peeled and sliced or shredded, garlic peeled and diced, onion cut into sections, and the auxiliary materials are all put on a plate for later use. Let's start making. First, we fry the eggplant until it becomes soft, put a proper amount of base oil in the hot pot, remove the eggplant from the salt water and squeeze it dry, then put it into the pot and stir fry. When frying, don't turn on the fire too much, and slowly stir fry until the eggplant becomes soft. After frying, put it on a plate for later use. If you don't want to fry, you can also steam it with a steamer.
Wash the pan and fire to dry the water. Pour proper amount of base oil into the hot pan. Pour the chopped pork belly into the pan and stir-fry. After the pork belly is slightly curly, pour the chopped garlic, ginger and onion, dried red pepper and appropriate amount of Pixian bean paste into the pan and stir-fry until the red oil is fried. Pour the pickled catfish pieces into the pan and stir-fry. The reason for the stir-fry is to remove the fishy smell. After the fish pieces become discolored, sprinkle with appropriate amount of soy sauce for coloring.
after all the seasonings are put away, cover the pot and bring it to a boil with high fire, then simmer for half an hour. After half an hour, open the pot, pour the fried or steamed eggplant into the pot, cover the pot and continue to stew for 6 minutes. These few minutes of stewing can make the catfish and eggplant more tasty. Finally, turn to high fire to collect the juice, so that the soup can be better absorbed on the ingredients. Turn off the pot and put the vegetables into the plate, sprinkle with coriander to decorate it. Brother Yun's delicious food, share a delicious food every day, and see you next time.