Tilapia Stewed Eggplant

Name: Tilapia Stewed Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About 2 kg Tilapia; 1 piece Round eggplant; 2-3 tomato; a little Small chives or coriander; Some shallot; Some ginger; Some garlic; Some Aniseed; Some salt; Some Cooking Wine; Some Soy sauce; Some Sugar

by West Mountain Beans

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Stew a pot of fish in winter, warm but not fire.
Fish, as a representative of healthy "white meat", is warm in nature, rich in protein, easy to absorb, and low in fat. Adding vegetables, such as eggplant, is nutritious and can kill two birds with one stone.
There is catfish stewed eggplant in the northeast. The catfish is sticky, which is difficult to clean up, and it is not acceptable to many people. If it is replaced with tilapia, the nutrition and taste are not bad at all. "

Tilapia Stewed Eggplant

1. Clean up the fish, cut a few knives on both backs

2. After washing the eggplant, cut into large pieces. The shape doesn’t matter, as much as possible with the skin.

3. Scallion, ginger, garlic and other seasonings are ready

4. After washing the tomatoes, blanch them in boiling water and peel them

5. Cut into small pieces

6. Put oil in the pan, fry both sides of the fish, add all the seasonings, and put the salt behind

7. Add water, if you want more soup, put more boiling water, otherwise just cover the fish a little. After boiling for a few minutes, add eggplants and tomatoes, and add salt at the same time