How to make dried fish with eggplant

Eggplant, dried fish and pork belly stew is my favorite. Not only can I eat my favorite eggplant, but also meat. So today I will share with you my method:

Eggplant Dried Fish Ingredients

500g eggplant 250g pork belly

Dried fish, appropriate amount, one green pepper

Onion and ginger

2 tablespoons garlic soy sauce

2 pieces of fermented bean curd 1 teaspoon of sugar

1 tablespoon Huadiao wine

Dried Eggplant and Fish

1. Cut the eggplant into dice. Cut the pork belly into dice. Cut the green pepper diagonally. Wash the dried fish, and cut the larger dried fish into dice.

2. Saute onion, ginger and garlic, and stir-fry the pork belly

3. Add dried fish, sugar, soy sauce, wine, and fermented bean curd and stir-fry evenly. Pour hot water over the ingredients. Bring to a boil over high heat and simmer for 15 minutes.

4. Add eggplant and cook until soft

5. Add green pepper and stir-fry evenly, then cook over high heat until the sauce thickens. (Drink some wine before serving to make it more fragrant)

Tips

1. Some dried fish are hard and need to be soaked for a while.

2. Add some dried shrimps to make it more fresh.

3. In addition to fermented glutinous rice fermented bean curd, you can also use red fermented bean curd or other fermented bean curd.

The following dishes are also good with rice, please feel free to try them out~

Eggplant recipe recommendation: Fish-flavored eggplant casserole

Ingredients: 2 eggplants, 1 teaspoon of minced salted fish

Chopped onion and dried red pepper

Bell peppers and salt

Sugar Shaoxing Wine

Sesame oil pepper

Dark soy sauce, garlic and black bean sauce

practice

1. Peel the eggplant and cut it into long strips. Deep-fry until soft and drain. Use paper to absorb excess oil.

2. Dice the bell peppers and fry until cooked; slice the chicken breasts and marinate with salt, sugar, cornstarch, Shaoxing wine and other seasonings; heat the casserole, add a little oil, and sauté the dried red peppers, chopped onions and chopped salted fish.

3. Stir-fry the chicken breast and add the eggplant, dark soy sauce, garlic and black bean sauce, Shaoxing wine, sugar and pepper

4. Cover and cook until the eggplant strips are well-seasoned. Add the bell peppers and fry lightly with a little sesame oil.