Wild catfish stewed with eggplant

Overview

Catfish is warm in nature, sweet in taste, and returns to the stomach and bladder meridian; it has the effects of nourishing qi, nourishing yin, promoting lactation, appetizing, and promoting urination.

Tags

• hot dishes
• catfish
• cooking wine
• eggplant
• garlic
• light soy sauce
• onions
• sugar
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Remove the gills from four wild catfish, remove the internal organs and clean them

   

2. 2 Tear the eggplant into large pieces and set aside

   

3. 3 Shred the ginger, cut the green onion into sections, and slice the garlic and set aside

   

4. 4 Put a little cooking oil in the pot, add onion, ginger and garlic and stir-fry until fragrant

   

5. 5 Fry the catfish over low heat for a while, then add light soy sauce, cooking wine, pepper, and sugar

   

6. 6 Add an appropriate amount of water and eggplant, bring to a boil over high heat, then simmer for 15 minutes

   

7. 7 When it's almost ready, add salt

   

8. 8 Put it on a plate and take it out of the pot. If you want more soup, it will be delicious!