Stewed salted fish with eggplant and bean curd

Stewed salted fish with eggplant and bean curd

Introduction:

"There is a lot of seafood in my hometown. In the fish season, fish is often cheaper. In the age without air conditioning, my parents salted the fish in the traditional way and ate it in the summer fishing season. So, now our family eat eggplant salted fish casserole, has become a habit. Eggplant salted fish casserole, eggplant enough to absorb the delicious fish, become particularly delicious! It's a good dish and wine

Production steps:

Step 1: get ready to eat

Step 2: cut tofu into pieces, soak salted fish in water for half a day, wash and cut into pieces, wash and cut eggplant into pieces

Step 3: heat up the oil in the pan, put down the eggplant and stir fry until wilted, then remove

Step 4: heat the oil in the pan, fry the bean curd in the oil until it turns yellow, and remove

Step 5: heat the oil in the pan, fry the salted fish until it turns yellow, and remove

Step 6: take the casserole and add tofu

Step 7: add salted fish

Step 8: add appropriate amount of water, wine, sugar, ginger, onion, garlic, pepper, fresh sauce

Step 9: bring to a boil and simmer for 20 minutes

Step 10: put eggplant, add pepper and cook for 5 minutes

Step 11: add chicken essence and scallion

Materials required:

Salted black carp: 350g

Tofu: 1 piece

Eggplant: 1

Oil: right amount

Sugar: right amount

Cooking wine: moderate

Fresh: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: 1. The time of soaking fish depends on the saltiness of fish. 2. You can use potatoes, old cucumbers, beans and other vegetables to make this dish.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh