Braised Fish and Eggplant

Name: Braised Fish and Eggplant
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Cured Fish; A eggplant; Some Vegetable oil; Some salt; 5g ginger; 10g Soy sauce; Some Peppercorns

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My relatives and friends all know that I love to eat fish. It’s not a year since I’ve been over. There are also friends who have brought several large curd fish from the mainland, including grass carp and big silver carp (commonly known as chubby fish) The finished cured fish are said to be made of wild fish. It is spectacular to watch the big cured fish hanging on the balcony, swaying in the wind. The most important feature of these cured fish is that they are marinated with peppercorns and chili powder. This feature is in line with the characteristics of Xinjiang people. They like to eat pepper, and they like to use the peppercorns to fry the flavor. It is also a way of heavy taste. Because it’s so big, I eat 1/3 each time, but the salt taste is very heavy. Every time I eat cured fish, I have to soak for 12 hours to get rid of the salt taste. You have to change the water in the middle and soak again. The salt taste is lighter, so you can't add salt when you make it. It is also braised or braised with some ingredients, or the salt taste is really too heavy.

Eggplant is cold in nature and sweet in taste. It enters the spleen, stomach, and large intestine meridian. It has the effects of promoting blood circulation, removing stasis, clearing heat and reducing swelling, and widening the intestine. It is suitable for intestinal wind into the blood, heat toxin carbuncle, skin ulcers, etc. Eggplant contains flavonoids, which have anti-oxidant function, which can prevent cell canceration. At the same time, it can reduce blood cholesterol content, prevent arteriosclerosis, regulate high blood pressure, and protect the heart. Purple eggplant has great benefits for patients with hypertension, hemoptysis, and purpura.

Ingredients

400g Cured Fish
A Eggplant
Some Vegetable Oil
Some Salt
5g Ginger
10g Soy Sauce
Some Peppercorns

Braised Fish and Eggplant

1. Main ingredients: Cured fish, long eggplants. Accessories: vegetable oil, spicy peel, soy sauce, ginger, chives, sugar, coriander, cooking wine, peppercorns

2. Soak the cured fish in cold water for 6 hours to wash

3. Diced

4. Mince ginger, mince the spicy skin bubble, wash and cut chives and chives

5. Mince ginger, mince the spicy skin bubble, wash and cut chives and chives

6. Heat the pan with cold oil, heat 80% of the oil and stir-fry the onion, ginger, spicy skin, and peppercorns to create a fragrance

7.

8. Stir fry with cooking wine for 2 minutes

9. Add eggplant and stir fry for 2 minutes

10. Add dark soy sauce, sugar and stir fry for 2 minutes

11. add water

12. Cover and bring to a boil, turn to low heat for 30 minutes, until the soup thickens

13. With coriander

14. Stir fry evenly

Tips:
The cured fish must be soaked for more than 6 hours to remove the salty taste. You can change the water in the middle without adding salt. The cured fish is very salty, and you can't add too much in the soy sauce. The salty taste of the cured fish is different, and the time for soaking is different.