Fish-flavored Eggplant Pot

Name: Fish-flavored Eggplant Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 eggplant; 1 piece Salted fish; Some Pork belly; 1 tablespoon Soy sauce; 1 tablespoon Pixian Doubanjiang; Some garlic; Some ginger; Some chopped green onion

by It's Xiao Dafa

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Discuss a question Is there fish in Yuxiang Eggplant?
There is no such thing as cooking sauce. For example, there is no tiger skin hot pepper, no tiger skin husband and wife lung slices, no husband and wife claypot rice, no son
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Someone who can eat it will come forward and tell me where to eat it. I am going to get into the topic. Today I plan to make a fish-flavored eggplant pot with fish.

Ingredients

1 Eggplant
1 piece Salted Fish
Some Pork Belly
1 tablespoon Soy Sauce

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1 tablespoon Pixian Doubanjiang
Some Garlic

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Some Ginger

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Some Chopped Green Onion

Fish-flavored Eggplant Pot

1. Prepare the ingredients.

2. Soak the salted fish in hot water for 15 minutes.

3. After soaking, tear it into silk by hand.

4. Cut the eggplant into long pieces and fry until soft.

5. When the eggplant becomes soft and golden in color, remove it and set aside.

6. Put garlic rice and ginger rice in another pot.

7. Add the sliced pork belly.

8. Stir-fry until the pork belly turns golden.

9. Pour in the salted fish shreds and stir fry together.

10. Pour in the prepared light soy sauce (1 scoop) and dark soy sauce (0.5 scoop).

11. Pour the bean paste and stir fry.

12. Drizzle on the eggplant.

13. Pour 1 small bowl of water.

14. Cover the lid and cook for 5 minutes on medium-low heat.

15. Open the lid and sprinkle with chopped green onions, turn off the heat and start the pot.

Tips:
Tips
The fat of pork belly is more fragrant than lean meat, so choose pork belly.
For the bean paste, you must use Pixian bean paste instead of ordinary bean paste. This is the essence of this dish.
Eggplants that are deep-fried will be softer than simmered or steamed.
Avoid too salty, don't put salt.