Braised Fish and Eggplant

Name: Braised Fish and Eggplant
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Long eggplant; 1 small plate Cured Fish; 1 tablespoon Soy sauce; 2 tablespoons starch; Some Oil salt

by Scarlett

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Today I am greedy for this dish again, but unfortunately there are eggplants in my house, but only cured fish, so I tried to mix them together. Fry the cured fish first, and then add the eggplant for roasting. The mellow aroma of cured fish and the delicate fragrance of eggplant merge with each other. Although this dish does not have the soft taste of catfish, it is also rich in juice and flavor, which is aftertaste. This dish is a dish that suffers from rice. Every time I make it, my husband asks me to cook more rice, which is too much for me.

Ingredients

2 pieces Long Eggplant
1 small plate Cured Fish
1 tablespoon Soy Sauce
2 tablespoons Starch
Some Oil Salt

Braised Fish and Eggplant

1. Prepare raw materials;

2. Heat the pan with cold oil, add the sliced cured fish to fry;

3. Fry on both sides until golden brown;

4. Cut the eggplant into hob pieces, add some salt to marinate;

5. Add starch after the juice comes out slightly, mix well;

6. Put a little oil in the pot, add the eggplant pieces and stir fry;

7. Stir-fry until the surface of the eggplant is reduced, add the sliced fish and stir-fry;

8. Add ginger slices and continue to stir fry

9. Add an appropriate amount of soy sauce to stir fry;

10. Add a little more water and continue to simmer for three minutes;

11. Add salt to taste, stir-fry evenly and then serve on the plate.

12. Serve it.

Tips:
1. Fry the surface of the cured fish until it is golden on both sides before serving; 2. Add a little salt to the eggplant and marinate it, then add starch to coat the surface and stir-fry it in a pot to prevent the eggplant from absorbing oil; 3 . Stir-fry the fried eggplant and cured fish together, add a little water to simmer and cook, and finally add salt to taste.