Ingredients and cooking methods for eggplant and fish head stew

Today I have nothing to do, so I will tell you how to make eggplant and fish head stew. It is very good, please take a look:

Eggplant and fish head casserole

1 silver carp head (more than 2 jin each) 2 eggplants

A little onion and a little garlic

A little ginger and some sesame sweet noodle sauce

A little coriander and salt to taste

A little cooking wine and a little sugar

A little pepper and a little chicken powder

Eggplant and fish head casserole

How to cook eggplant and fish head

1. Wash the fish head and cut into pieces. Cut the eggplant into dice and soak it in clean water for about 10 minutes (add some salt to the water). Cut the green onion into sections, slice the garlic, and cut the ginger into shreds.

2. Add oil to the pan and fry the fish head until both sides are slightly yellow. Serve in a pot.

3. Drain the eggplant pieces, fry them in a pan until both sides are golden brown, and put them in the pot

4. In another pot, sauté the garlic slices (half the amount) and ginger, add the sweet noodle sauce and stir-fry until fragrant. Add appropriate amount of water, salt, cooking wine, sugar, pepper, chicken essence and bring to a boil.

5. Pour (4) into the pot, with the amount of water just covering the fish head, add the remaining garlic slices, and bring to a boil.

6. Add scallions and cook on medium-low heat for about 10-15 minutes. Sprinkle with coriander.

Tips

1. Soaking eggplant in water can remove the astringency of eggplant and save oil.

2. Fry the fish head before boiling it, one is to fix the shape; the other is to remove the fishy smell. As for the eggplant, fry it before boiling it to make it more flavorful.

3. Sweet noodle sauce itself is already very salty, so you can add or not add salt. Of course, you can add or reduce soy sauce or salt according to your taste.

Eggplant recipe recommendation: Braised eggplant with garlic

Ingredients: 8 ounces of eggplant, 5 cloves of garlic

Soy sauce salt

Sugar MSG

practice

1. Remove the stems of the eggplants, soak and wash them, and pick them into small pieces by hand.

2. Crush the garlic, peel it and cut it into small pieces

3. Heat the pan, add oil, and sauté the garlic until fragrant

4. Pour in the eggplant and stir-fry, cover and simmer for about 20 seconds, open the lid and stir-fry for about 10 seconds, cover and simmer for about 20 seconds, open the lid and stir-fry again, repeat this five or six times until the eggplant becomes soft

5. Add soy sauce, salt, sugar and MSG, stir fry evenly and serve.

Tips

1. When I was a kid, my mother always cut eggplant into small pieces by hand. This is a Shanghainese way of cooking. Eggplants cooked this way taste better than those cut into pieces.

2. No water is added to this dish during the whole process, and eggplants absorb more oil, so you can use more oil. The eggplant absorbs the aroma of garlic, which is particularly fragrant!

3. My husband said that he didn’t like eggplant when he was a child, but he started to like it after he ate eggplant cooked this way. It can be seen that eggplant cooked this way is very special.

4. The characteristic of cooking in this way is that the eggplant is soft but not mushy.