Braised eggplant with hairtail

Braised eggplant with hairtail

Introduction:

"I finally got a chance to make hairtail that I promised my sister. I just bought some fresh eggplant. I thought of making a hairtail version of fish flavored eggplant casserole. It tastes very good."

Production steps:

Step 1: prepare the ingredients: (I forgot to shoot the bean paste, dried pepper and Chinese prickly ash.) (1) Wash the fish. Cut off the viscera, and the black mucus in the abdomen. The red blood stasis and viscera near the fish bone should be removed. The fish head should also be washed carefully. The silver protective layer on the skin of fish has anti-cancer effect. It's better not to wash it off.

Step 2: (2) salted fish. Wipe off excess moisture from the fish with kitchen paper. Wipe the fish with Baijiu, salt and pepper. Put it in a dish, sprinkle ginger grain evenly, and ginger grains can be more suitable. Marinate aside for half an hour, cover with plastic wrap in the refrigerator in summer. (3) Immerse eggplant cutting hob with light salt water. (4) Scallion section, ginger slice, garlic smash, coriander wash, sausage cut hob.

Step 3: heat the oil in a hot pan until it is 80% hot. Pour in the drained eggplant and stir until soft. Eggplant is more oil-absorbing and has more oil.

Step 4: stir soft eggplant and set aside

Step 5: the pickled hairtail is evenly wrapped with a layer of raw powder (starch), and then fried to change color.

Step 6: during the period, turn the hairtail over carefully, don't break it. If it sticks to the pot, don't shovel it with a spatula. Just lift the pot and shake it a few times. Hairtail is easy to cook, whether to fry it twice depends on the specific situation. I only blew it once.

Step 7: take out the fried hairtail.

Step 8: add onion, ginger, garlic, dried pepper and Zanthoxylum

Step 9: pour in your favorite sauce and stir fry slowly. First, stir fry the red oil with Pixian Douban sauce, and then add the sauce to make it smell better.

Step 10: add the sausage and stir fry for a while

Step 11: add boiling soup and spread the eggplant on it. Thick soup can be bone soup, fish soup or miscellaneous fungus soup, I use Shanxian mutton soup, great. Just scoop out a spoonful of your dinner soup.

Step 12: transfer to the preheated casserole, add enough boiling water, add two pieces of ginger, bring to a boil over high heat, and then simmer over low heat for 10 minutes.

Step 13: remove the lid, add coriander and simmer for two minutes. How about it? It's beautiful. It's delicious. I have a grain of salt and monosodium glutamate, because the fish has been salted, and the sauce itself has a salty taste, which is completely related to itself and the soup. But if it's light, you can also add salt properly.

Materials required:

Hairtail: one

Eggplant: Three

Sausage: one

Coriander: a handful

Green onion: one

Garlic: right amount

Ginger: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Sauce: right amount

Pixian Douban sauce: right amount

Note: 1, hairtail smell is very heavy, to carefully clean, to do viscera. 2. Eggplant is easy to oxidize after being cut, so it can be soaked in light salt water. 3. Eggplant absorbs a lot of oil, so you can add more oil when frying. 4. Dry the hairtail after washing, which is not only good for salting, but also good for frying. 5. You can choose the sauce by yourself. 6. The silver substance on the surface of hairtail can prevent cancer and can be retained.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: Maotai flavor