Ingredients and steps for stewing eggplant with salted fish

Salted fish is an important specialty of coastal areas. Many friends who travel to the seaside like to buy it. When I went to Dalian last year, I also bought some myself. After I came back, I found that the taste of salted fish was too strong and could not be eaten directly, so I tried to stew salted fish with eggplant together. It tasted really good after it was done. Today I have also written down the ingredients and steps for the home-cooked version of salted fish stewed with eggplant. Friends who have salted fish at home can also learn to make it.

Ingredients and steps for stewing eggplant with salted fish

Ingredients for Salted Fish and Eggplant Stew

When making salted fish stewed with eggplant, you need to prepare 250 grams of salted fish and 300 grams of eggplant, as well as appropriate amounts of ginger and garlic. Finally, you also need to prepare some seasonings such as sugar, light soy sauce, and cooking oil.

Steps to cook salted fish and eggplant

1. Put the prepared salted fish in a basin, add clean water and soak it for about half an hour. Take it out and wash it with clean water. Then remove the salt on its surface and cut it into pieces with a knife for later use.

2. Wash the eggplants, remove the stems, and cut into long strips for later use.

3. Heat cooking oil in a wok, then put the chopped salted fish into the wok and fry. When the aroma comes out, take out the fish pieces and put them on a plate for later use.

4. Heat the cooking oil in a pan again, then add the onion, ginger and garlic and stir-fry until fragrant. Then add the eggplant strips into the pan and stir-fry together. When the eggplant becomes soft, add light soy sauce to color it.

5. Put the fried salted fish into the pot, add a small amount of sugar and an appropriate amount of water, cover the pot and start stewing. After about ten minutes, the eggplant in the pot will be cooked. Turn off the heat, put it on a plate and serve.