Salted Fish and Tomato Pot
1.
Wash fresh eggplants. Cut into small dices with the skin. It can also be cut into a hob according to personal preference. Soak the eggplant in light salt water for ten minutes to prevent the eggplant from being oxidized. The color is bright. Coat dry starch evenly before serving.
2.
Soak the dried salted fish in advance. Cut off. Fry it and set aside.
3.
Put more oil in the pot, which is more oily for cooking, and diced starch-coated when it is 50% hot. Stir-fry for a while and stir-fry until softened.
4.
Put the oil in the casserole. Add Lao Gan Ma and stir-fry to get the red oil. Then add green onions, sliced ginger and garlic. Saute.
5.
Add eggplant. And the water that is less than 2/3 of the eggplant. Add dark soy sauce, light soy sauce, oyster sauce, chicken essence. After the high heat is boiled, turn to a low heat for 20 minutes. Be careful to keep turning halfway, so as not to stick the pot.
6.
Get the pot. Put some chopped green onion. It's delicious, and the special dishes are ready.
Tips:
The kitchen skill of this dish is the marinating of eggplant. Many people who make eggplant will complain that the eggplant will turn black. Soak it in a little bit of salt water. There is also the oil temperature of fried eggplant. Because this eggplant is very oil-absorbing. He might lose all the oil in the pan. Slowly fry with 50% oil temperature
