Salted Fish and Eggplant Claypot

Name: Salted Fish and Eggplant Claypot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 eggplant; 1/2 root Salted fish; Some Lean meat; a little shallot; a little Dried chili; a little ginger; a little garlic

by Han Piao

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

There is half a dried salted fish left in the refrigerator. I made a salted fish and eggplant pot. I didn’t expect it to taste absolutely delicious.”

Ingredients

2 Eggplant
1/2 root Salted Fish
Some Lean Meat
a little Shallot

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a little Dried Chili
a little Ginger

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a little Garlic

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Salted Fish and Eggplant Claypot

1. Eggplant hob cubes, soak in salt water for a while

2. There is only half a dried salted fish left in the refrigerator, wash and cut into pieces, cut the onion, ginger, garlic and dried chili

3. Chop lean meat into puree

4. Drain the eggplant with kitchen paper

5. Fry in the oil pan (the oil does not need to be too hot, about 50 or 60% of the heat is enough)

6. Put the fried eggplant on the plate and set aside

7. Put the dried fish in the frying pan and fry it

8. Fry until golden on both sides

9. Hot oil pan, fry fragrant ginger and garlic

10. Put the mashed meat in and stir-fry, add chili diced and cooking wine during the frying process to remove the fishy

11. Pour a small bowl of water into the pot, after boiling, pour the eggplant in

12. Then put the dried fish in, add some salt, sugar, braised sauce, and oyster sauce

13. Simmer for about 15 minutes (use medium heat)

14. Big fire harvest juice

15. In order to look good, I transferred it to a casserole and slurped for a few minutes

16. Sprinkle with chopped green onions

17. The taste is amazing

18. Be sure to save some juice to accompany the rice, great!

Salted Fish and Eggplant Claypot

Ingredients

Salted Fish and Eggplant Claypot

Comments

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