Salted Fish and Cucumber Pot
by Purple rhyme
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare the required materials.
2. Wash the eggplant and cut into pieces with a hob.
3. Soak in water for 5 minutes.
4. Then pick up and drain the water.
5. Wash the salted fish with plum fragrant and cut into small cubes, cut the green and red peppers into triangles, and slice the ginger and garlic.
6. Pour the drained eggplant into the pot and stir fry. (No need to put oil, fry in a dry pan)
7. Stir-fry until the moisture is dry and the eggplant begins to soften and serve.
8. Restart the frying pan, add ginger and garlic slices and sauté.
9. Add the plum fragrant salted fish and stir fry to create a fragrance
10. Pour the eggplant and stir fry for a while.
11. Add appropriate amount of water, salt, and sugar. (Clear water and eggplant are equal)
12. Then join the soy sauce.
13. Add soy sauce.
14. Cover the pot and turn to low heat until the eggplant is soft.
15. When the eggplant juice is thick, add the green and red peppers and cook until the green and red become soft. Finally, add pepper and chicken essence to get out of the pot.
16. Finished product
Tips:The eggplant is soaked in water to prevent the eggplant from turning black.
Stir-fried eggplant in a dry pan can make the eggplant absorb less oil during the cooking process, and it will not taste greasy.
Salt should be added in an appropriate amount, because the salted fish itself is very salty, just add a little appropriately.
