1. Clean the intestines and intestines of the silver carp, use a knife to cut it on the back, the watch is too hard, don't cut it~
2. The eggplant is torn apart by hand. Please pay attention to it. I personally think that it is more delicious when stewed like this (my eggplant is super large and I only used one eggplant here)
3. Cut tomatoes and green peppers in a hob shape, prepare shredded green onion, ginger, garlic and chili
4. Marinate the silver carp in cooking wine and chicken soy sauce for ten minutes
5. Put oil in the pot (you can put more) and heat the oil to fry the eggplant, (the oil temperature should be higher than the eggplant in the pot), but the eggplant is a master of oil!
6. Fry the golden eggplant, remove the excess oil and leave a small portion. Stir fragrant pepper, add green onion, chili, ginger and garlic, stir-fry, add bamboo shoots, tomatoes, green peppers, and soy sauce and stir well! (You won’t regret the tomatoes after you put them out)
7. Put in the fried eggplant, add boiling water over the ingredients in the pot, and add the marinated silver carp!
8. This step needs to add enough water at once! Then add the right amount of salt, a small piece of rock sugar, and a small amount of seven or eight pieces. Put the appropriate amount of pepper into a spoonful of chicken powder, cover the pot, bring it to a boil, and simmer slowly!
9. Open the pot for about half a small time to check the soup, sprinkle with garlic moss, and gently push the bottom of the pot with the back of the spatula to prevent sticking to the pot. Adjust the size of the fire according to the amount of soup!
10. To me, my sister who is losing weight, two bowls of rice are the best compliments for this dish~^_^
Tips:Silver carp stewed with eggplant, if you like fish, you can try it once,
