Fat head fish stewed with shredded eggplant

Overview

We call this kind of fish fat-headed fish, but I know that bighead carp is also called fat-headed fish. I just looked up this fish on Baidu and it’s called sand light fish. Sand light fish lives and dies every year, so it doesn’t grow very big, and it breaks easily when stewed.

Tags

• hot dishes
• basic seasoning
• eggplant
• fathead fish
• green onion, ginger and coriander

Ingredients

Steps

1. 1 Look at this fish. I’m not good at handling fish. I just use scissors to cut from the mouth to the belly. Then I pull the gills and clean all the fish’s internal organs. I also rub the black membrane in the belly

   

2. 2 Look again, I heard that there are yellow spine and black spine. The yellow spine is from the sea, and the black spine is from both fresh and salt water. The yellow one is more delicious. This kind is black, fished out of the shrimp pen at home, and it's really watery.

   

3. 3 Tear the eggplant into pieces with your hands and pick the tender ones, I'm an old person. Cut green onions into sections and slice ginger.

   

4. 4 Heat the oil in a pan and sauté the onion and ginger, add the five-spice powder, sweet noodle sauce and bean paste and stir-fry. Add the fish, push it gently with a spatula and stir-fry a few times. Add water, more water, salt and oil to taste (at this time, light the fire, the sweet noodle sauce will be mushy, and I didn’t take a photo because I was afraid it would be mushy)

   

5. 5 After the water boils, put the eggplant in. Use a spatula to press the eggplant slightly into the soup to enjoy the flavor.

   

6. 6 Stew and stew, I have to use pusher to turn over the pot in case of burning.

   

7. 7 When the eggplant is rotten, chop the green onions and coriander and add them. You can add MSG if you like it, but you can leave it out if you don't.