Fish-flavored eggplant stew
Overview
How to cook Fish-flavored eggplant stew at home
Tags
Ingredients
Steps
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long purple eggplants, remove the stems and cut into appropriate lengths, then cut into strips and set aside.
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Pour an appropriate amount of water into the basin, add an appropriate amount of salt and mix well. Stir well and add eggplant, soak for 5 minutes and then drain and drain. Shake off the water, add appropriate amount of cornstarch, mix well and set aside.
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plum-flavored mackerel, break it open with a knife, chop half into pieces and set aside.
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Remove the oil from the pot and heat it to a high temperature (bubbles will appear quickly around the chopsticks, the oil temperature is appropriate), then add the eggplant, fry the eggplant until soft, pour out the filtered oil, and squeeze out the excess oil.
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Take a pot and add an appropriate amount of oil, add the fish pieces and fry until fragrant, then add an appropriate amount of green onions, minced garlic and Guilin chili sauce and stir-fry until fragrant.
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After sauteing, add the eggplant, add an appropriate amount of stock, then add an appropriate amount of dark soy sauce, oyster sauce and white pepper. Stir well, cover the pot and simmer over low heat for 3 minutes. After 3 minutes, stir-fry the eggplant evenly to avoid sticking to the bottom. Add an appropriate amount of fish sauce, sugar and chicken essence, stir-fry evenly and sprinkle with chopped green onion. It's delicious.
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Finished product pictures
