Salted Fish and Eggplant Claypot

Name: Salted Fish and Eggplant Claypot
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 35g Salted fish; 1 piece eggplant; 1 tablespoon Oyster sauce; 3g ginger; 2 cloves garlic; Some shallot

by Migu's Kitchen

4.7 (1)

Favorite

7

Difficulty

Easy

Time

1h

Serving

3

The salted fish and eggplant pot got its name because of its unique saltiness. Eggplant with salted fish as an auxiliary material has a unique taste. Eggplant absorbs the aroma of salted fish, is soft and waxy, and has a long aftertaste. It is a very popular dish among Cantonese.

Ingredients

35g Salted Fish
1 piece Eggplant
1 tablespoon Oyster Sauce

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3g Ginger

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2 cloves Garlic

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Some Shallot

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Salted Fish and Eggplant Claypot

1. Prepare the materials.

2. Wash the eggplant and cut it into strips.

3. Mince ginger and garlic and set aside.

4. Cut salted fish into small pieces.

5. Pour the oil into the pot, add the eggplants when the oil is hot, remove the oil after it has softened slightly.

6. After the oil comes out, leave a little base oil in the pot, saute the ginger and garlic, then pour the salted fish and stir fry until fragrant.

7. Stir-fry the salted fish until fragrant, pour in the eggplant and stir fry.

8. Add another spoonful of oyster sauce and stir fry evenly.

9. Pour the eggplant into the casserole, add a little water, and close the lid.
After the high heat is boiled, simmer for 10 minutes on medium and low heat, and finally sprinkle with chopped green onion.