Salted Fish and Eggplant Claypot
1.
One piece of salted fish is cleaned and cut into small cubes. Lean meat is cut into small pieces. Add pepper, light soy sauce, and peanut oil and chop into minced meat.
2.
Mince garlic, slice ginger, and cut green onion into sections.
3.
First cut the eggplant into fours, and then slanted into sections.
4.
Heat oil in the pot and fry the eggplant over high heat.
5.
The fried eggplant is oil-controlling and put out for later use.
6.
Leave the bottom oil in the pot, stir-fry the salted fish over low heat until it is slightly yellow and fragrant.
7.
Add ginger, garlic, green onion and stir fry until fragrant.
8.
Stir-fry the minced meat until it's cooked.
9.
Pour the fried eggplant into the pot, add appropriate amount of water, light soy sauce, oyster sauce, salt, and chicken essence. Turn the pot a few times and bring to a boil.
10.
Transfer the ingredients to the casserole and put it in a small fire simmer on a gas stove for six minutes, turning in the middle.
11.
Finished picture.
Tips:
1. The oil must be hot enough before the eggplant is put in the pot, and deep-fried the whole process. The eggplant will not be greasy if you control the oil.
2. The salted fish, light soy sauce, and oyster sauce are all salty during the production process, so the final amount of salt should be less.
3. After turning into the casserole, be sure to boil it on low heat for a few minutes, so that the aroma of salted fish can fully penetrate into the eggplant
