Salted fish and eggplant in casserole

Salted fish and eggplant in casserole

Introduction:

Production steps:

Step 1: prepare the ingredients.

Step 2: cut eggplant into hob pieces, cut tomato into small pieces, cut onion and ginger into mince, slice garlic, clean salted fish with water, remove impurities and cut into small pieces.

Step 3: put oil into the hot pot, when the oil is 80% hot, add a little salt and fry the eggplant.

Step 4: fry until golden and remove.

Step 5: leave the base oil, add the Douchi and Douban sauce to stir fry.

Step 6: put in salted fish, stir fry with ginger and garlic.

Step 7: add the fried eggplant and stir fry.

Step 8: add tomatoes, stir fry evenly, straight can not see tomatoes. Add a little soy sauce, sugar, salt, etc

Step 9: pack and eat.

Materials required:

Eggplant: 3

Salted fish: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Tomato: 1

Douchi: right amount

Bean paste: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Note: fried eggplant, avoid using too much oil, can be divided into two or three times to fry. No tomatoes.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh