Salted fish and eggplant in casserole

Salted fish and eggplant in casserole

Introduction:

Production steps:

Step 1: prepare the materials;

Step 2: soak the dried salted fish in warm water;

Step 3: chopped garlic, shredded ginger, chopped scallion, chopped pepper;

Step 4: cut the eggplant into strips;

Step 5: deep fry in oil pan and drain oil;

Step 6: soak the soft salted fish, dry clean to remove the excess salt on the surface, cut in half; cut the lean meat into shreds;

Step 7: hot oil pan, fry the salted fish first;

Step 8: add lean meat and stir fry slightly;

Step 9: add onion, ginger, garlic and pepper and stir well;

Step 10: pour in Eggplant and stir well, then add water or chicken soup (flat eggplant can be) and cook until the juice is almost collected;

Step 11: transfer to the casserole, mix 1 tbsp of raw soy sauce, 1 tbsp of soy sauce and 1 tbsp of oyster sauce, cover and simmer for 10 minutes.

Materials required:

Eggplant: 2

Dried salted fish: 75g

Lean meat: 60g

Garlic: 3 cloves

Pepper: 1

Dried pepper: 5

Scallion: 3

Ginger: 1 small piece

Salt: right amount

Oil: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Chicken essence: appropriate amount

Note: salted fish, sauce, etc. have salty taste. If necessary, add salt in proper amount; eggplant doesn't need to be fried for too long, generally it's half cooked and soft;

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh