Salted fish and eggplant stew is a dish that Gourmet Home has made in fried, "oil-free" and "water-less" versions. In fact, the same dish is processed in different cooking methods, and its taste and texture are different.

The changes are different. Personally, I think the fried version has a richer flavor.

Salted fish is stir-fried with oil to make salted fish cake, which not only brings a crispy texture, but also brings a deep sea flavor.

The fried eggplant, paired with minced meat, is like a sponge, soaking up the meaty aroma of minced pork and salted fish, as well as the bean paste sauce. One bite will give you a spicy and delicious taste.

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1. Raw material preparation: 1 salted fish (about 100g), 200g minced pork, 1 eggplant (about 150g), chopped green onion, minced ginger, minced garlic, rice wine, white pepper, light soy sauce, oyster sauce, sesame oil, salt

, bean paste and rapeseed oil in appropriate amounts.

2. Cooking steps: 1. Wash the fresh eggplants and cut them into hob pieces, soak them in light salt water and set aside (eggplants will turn black when exposed to direct air, so the eggplants made by soaking them in light salt water will be more beautiful).

2. Peel the salted fish, add appropriate amount of oil to fry until crispy, strain out and set aside to make salted fish crispy.

4. After the minced meat is fragrant, add salted fish cakes, minced ginger, minced garlic, bean paste, oyster sauce and chopped green onion in turn and stir-fry evenly.

Then pour in rice wine and light soy sauce to taste, add water and simmer until the flavor is absorbed.

5. Heat the eggplant in oil and fry until golden brown, then remove.

6. Add the fried eggplant pieces to the minced salted fish meat, add white pepper and stir-fry evenly.

7. Add chopped green onion and sesame oil to the bottom of the casserole, put the minced salted fish meat and eggplant into the casserole, cover the pot, and simmer until the eggplant pieces are soft, then turn off the heat.

8. Sprinkle with chopped green onion and serve.

Every time I eat in a restaurant, I love to order the salted fish and eggplant stew. If I eat too much, the fusion of eggplant and salted fish will make my taste buds soar.

I would like to share with you my recipe for salted fish and eggplant stew. This homemade version of salted fish and eggplant stew has a rich salty aroma, is appetizing and goes well with rice, and tastes better than meat.

You must know that the nutrition of eggplant skin is more than that of eggplant meat.

Eggplant skin contains an oxidant called anthocyanins, which can help the body eliminate excess free radicals in the body.

So you must eat eggplant with the skin on.