Fish Stew with Eggplant

Name: Fish Stew with Eggplant
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece carp; 200g eggplant; 10g oil; 3g salt; 20g corn starch; 6g shallot; 1g Dried chili; 10g ketchup; 8g Soy sauce; 3g Vinegar; 16g Cooking Wine; 6g ginger; 6g garlic; 3g parsley

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The protein content of carp is not only high, but also of good quality. The digestion and absorption rate of the human body can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D. Moreover, the fat of carp is mostly unsaturated fatty acids, which can be very good. Good cholesterol lowering can prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity.
Eggplant is rich in vitamin P, and the content in 100 grams of purple eggplant is as high as 720 mg. It is not only outstanding among vegetables, but also unmatched by ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the fragility of small blood vessels, and prevent small blood vessel bleeding.
Pregnant women often eat fish in the later stages of pregnancy can speed up the growth of the baby and reduce the chance of underweight newborns.

Fish Stew with Eggplant

1. Prepare the ingredients, and the carp should remove the fishing line and remove the internal organs.

2. Cut the eggplant into slices and steam it over medium heat for five minutes.

3. Wipe the surface of the carp dry with kitchen paper, sprinkle a layer of starch on each side, and fry on a medium-low heat for five minutes until both sides are set.

4. Put the fish out and set aside, save the bottom oil, add the onion, ginger, garlic and dried chili and saute until fragrant.

5. Pour the eggplant and stir fry.

6. Add tomato sauce.

7. Pour in an appropriate amount of boiling water.

8. Add light soy sauce.

9. Add vinegar.

10. Add salt.

11. Add cooking wine.

12. Finally, add the fish and simmer until the soup is slightly collected. Sprinkle appropriate amount of coriander after serving.

Tips:
1. When frying the fish, be sure to use a non-stick pan with more oil. Don't move it after the pan is cooked. Turn it over once it is hard to fry, otherwise the skin will break easily.
2. Use broth instead of boiling water, the taste will be more delicious.
3. Don't stew the soup too dry, save some soup to pour on it to taste better.