Salted Fish and Eggplant Claypot
by Slurping Pudding
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Prepare the ingredients
2. Cut salted fish into small pieces, mince lean meat, green onions, garlic, ginger, and millet pepper.
3. Cut eggplant into strips for later use
4. Heat oil in a pan and pour in the cut eggplants. Serve half-cooked and set aside
5. Reheat the pan and heat oil
6. Add the minced meat and fry until the color changes
7. Pour in the chopped ingredients, millet pepper, garlic, ginger, green onions, salted fish and stir fry until fragrant
8. Add light soy sauce, dark soy sauce, oyster sauce, bean paste
9. Stir-fry the ingredients
10. Pour in the prepared eggplant
11. Add salt and rock sugar and stir fry for a while
12. Then pour into the casserole
13. Put some dried chilies on the lid and cook for 8 minutes
14. Add some green chilies and cook for 2 minutes
15. Then open the lid and serve.
