Catfish Stewed Eggplant

Name: Catfish Stewed Eggplant
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g catfish; 600g eggplant; 50g garlic; 3 tablespoons Cooking Wine; 2 tablespoons salt; 2s parsley; 1/2 root Green onions; 5 roots Chives; a little Thirteen incense; 5 slices ginger

by dolphin king

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

This dish is mainly fresh and sweet...just add salt to taste...collagen...not to mention the body and the like...simmered until the eggplant and fish have the same smooth taste is the ultimate.

Catfish Stewed Eggplant

1. Catfish slaughtered and washed for later use

2. Wash and dry the eggplant for later use

3. Cut the green onion, ginger, garlic and set aside

4. Heat and add base oil...onion, ginger, garlic and sauté...add appropriate amount of thirteen incense...and cooking wine

5. Add cold water to make soup

6. Put the catfish in the soup for a few knives... It's easy to taste...

7. Put the eggplant in the pot... The eggplant must be torn and stewed by hand to taste

8. After boiling, cover and simmer for about 15 minutes... Add salt... Add the chopped chives and coriander... Out of the pan

Tips:
1The eggplant must be torn by hand to be delicious... Don't cut it with a knife... The taste is quite different
2The catfish is stewed whole to be delicious...remember