【Guangdong】Salted fish and eggplant stew

Overview

I believe many people have eaten this dish of salted fish and eggplant stew in restaurants. Although the ingredients used are very ordinary, as long as the cooking method is mastered well, the finished product will be quite delicious and go well with rice. The unique fragrance of salted fish is paired with eggplant, and the taste is salty, fresh and smooth, suitable for everyone's taste. Salted fish and eggplant stew belongs to Cantonese cuisine among the eight major cuisines in China. It is particularly popular in Guangdong, so it has become a dish with a high order rate in many restaurants. Since it is a popular dish, it must have a good-looking appearance and a delicious taste, both of which are indispensable. It is recommended to use purple eggplant, as black eggplant will be too dark after deep-frying. To make this dish, the eggplant must be deep-fried, so that the aroma can evaporate after boiling. If it is not greasy, take it out after frying to filter out the excess oil. If it is fried eggplant or stir-fried eggplant, the taste will be much inferior and not authentic. There is no need to add too many other ingredients to maintain the original flavor of salted fish and eggplant...

Tags

• hot dishes
• home cooking
• chicken powder
• dried chili pepper
• dried salted fish
• eggplant
• garlic
• lean meat
• light soy sauce
• old soy sauce
• onions
• sesame oil
• pepper

Ingredients

Steps

1. 1 Ingredients in the picture: onions, dried chilies, lean meat, garlic, eggplant, dried salted fish

   

2. 2 Cut the lean meat into strips, add a little light soy sauce, pepper, cornstarch, and peanut oil to mix well, and marinate for 15 minutes

   

3. 3 Cut onions and dried chilies into sections, mince garlic, soak salted fish in water for a while, squeeze out the water and cut into small pieces

   

4. 4 Cut the eggplant in half, then in half again, and cut into diamond shapes. After cutting into pieces, fry them in the pan as soon as possible, otherwise they will turn black if left for a long time

   

5. 5 Heat oil in a pot, add eggplant segments and fry over high heat until cooked and brown

   

6. 6 Drain the fried eggplants and set aside. This pot uses two eggplants

   

7. 7 After heating a small amount of oil in the wok, first add the salted fish and slowly fry until it turns yellow and fragrant, then add minced garlic and dried chili and stir-fry until fragrant

   

8. 8 Finally, add the marinated shredded pork and stir-fry for a while until cooked through. Later, you need to transfer it to a casserole and cook it for seven or eight minutes

   

9. 9 Pour the fried eggplant into the wok, add two spoons of light soy sauce, half a spoon of dark soy sauce, a little sesame oil, chicken powder and an appropriate amount of water and stir-fry evenly

   

10. 10 Pour the eggplant in the wok into a casserole, place the lid on the gas stove and simmer over low heat for seven or eight minutes. Let the aroma of the eggplant, minced meat, and salted fish fully evaporate. One minute before turning off the heat, add the green onions and cook until raw. During the cooking process, stir it several times with a spoon to prevent it from sticking to the pan.

    

11. 11 Picture of the finished product, the color is very beautiful and the taste is very good. An absolute must-have meal

    

12. 12 Finished product pictures