Catfish Stewed Eggplant
by Food editor
Favorite
Difficulty
Easy
Time
15m
Serving
1
no
1. 5g minced ginger, 5g chopped green onion, 5g coriander, cut into sections, 300g millet pepper, cut into sections, 30g eggplant, sliced
2. 10ml edible oil, 1g pepper, pour ginger slices, garlic slices, sauté on high heat, 400g catfish, 20g cooking wine, 10g light soy sauce, 20g Pixian bean paste, stir fry evenly
3. 500ml of water, boil for the assembly, pour in eggplant, stir fry evenly, pour in millet pepper, cook on medium heat until the tomato sauce is soft
4. Pour in coriander and chopped green onion
