Fish-flavored eggplant stew

Fish-flavored eggplant casserole is a delicious dish. It is very tasty. Do you want to know how to make it?

Introduction of Fish-flavored Eggplant Casserole

The fish-flavored eggplant stew in Cantonese cuisine is different from the fish-flavored eggplant stew in Sichuan cuisine. The fish-flavored eggplant stew in Sichuan cuisine, including fish-flavored dishes, mostly just borrow the fish flavor, without salted fish; Cantonese cuisine is different. As long as the name of the dish reflects salted fish, salted fish will be put into it. Generally speaking, the fish-flavored dishes in Cantonese cuisine are put with big red salted fish or horse salted fish. After adding ginger, the salted fish is fried in a pan, and then chopped into fine pieces and stir-fried with the main ingredients. How about it, do you smell the fragrance? Come and make this fish-flavored eggplant stew together.

Fish-flavored eggplant casserole

Long Eggplant and Ma Jiao Salted Fish

Pork stuffing salt

Chicken powder

Light soy sauce

Guilin Chili Sauce with Ginger

Green and red pepper sugar

Minced garlic

Fish-flavored eggplant stew

1. Peel the long eggplant and cut it into long strips; mince the garlic; mince the ginger; cut the green and red peppers into small pieces similar to the minced garlic; cut the mushrooms into small pieces after they have expanded.

2. Put the salted fish in a 50% hot oil pan and fry until cooked. Put a large piece of ginger in the pan during frying to remove the fishy smell. After frying, take it out and chop it into minced meat with a knife.

3. Sprinkle a little cornstarch on the eggplant, mix it with your hands, put it into a 70% hot oil pan (use more oil when frying eggplant, the oil should cover the eggplant as much as possible), fry the eggplant until it turns yellow brown, remove it from the oil, and pour the remaining oil into a small bowl to fry other dishes

4. Mix the minced pork with egg yolk and pour into the frying pan where the eggplant was fried (no oil is needed in the pan, because after the remaining oil from frying the eggplant is released, the little oil in the pan is enough to stir-fry the minced pork), stir-fry until cooked, pour out and set aside

5. Clean the wok, heat it up, pour in a little hot oil (the oil used to fry the eggplant just now), add minced garlic, green and red pepper, mushrooms, Chu Hou sauce, Guilin chili sauce, etc. and stir-fry until fragrant, pour in the pork filling, spray cooking wine, stir-fry twice. Add the fried eggplant and a little soup (water), the amount of water should be enough to cover the eggplant

6. Add salt, chicken powder, oyster sauce, sugar and light soy sauce, and cook until the eggplant strips are well seasoned and cooked. Check the color. If it is lighter, add some dark soy sauce. (Be sure to taste before adding seasonings. Don't forget that garlic chili sauce and Chu Hou sauce are also relatively salty.)

7. Add a little starch to thicken the eggplant, and then pour it into a hot pot (if you don’t have a pot, pour it into a deeper dish). You can also sprinkle some chopped green onions and coriander on the eggplant to make it taste better. How about this fish-flavored eggplant stew? Let’s start eating it.

Tips for Fish-flavored Eggplant Casserole

When making this fish-flavored eggplant stew, I think the most important part is frying the eggplant. Many people are reluctant to put oil in when frying eggplant at home. In fact, the more oil in the wok when frying eggplant, the more oil will be saved. The result of less oil is that the eggplant will eat up all the oil in a short time. Therefore, when frying eggplant, use more oil, the eggplant will be fried thoroughly, and when it is out of the wok, turn on high heat to spurt it, and the oil will not be eaten up. The remaining oil can be used to fry other dishes, so it is not wasted at all.

Eating eggplant regularly can protect the cardiovascular system. Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent micro-vessel rupture and bleeding, and maintain normal cardiovascular function. Eggplant also has the effect of preventing and treating gastric cancer. Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on preventing and treating gastric cancer. At the same time, eggplant contains vitamin E, which has a positive significance in delaying human aging.