Salted Bay Fish Grilled Eggplant

Overview

This is a great side dish that will definitely keep you full of rice. The key to this dish is to choose good dried mackerel to cook. Use light dried mackerel marinated in sea water to make this dish more delicious. Without further ado, let’s serve!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• chives
• dried bay fish
• dry starch
• eggplant
• korean fish stuffed with soy sauce
• pork belly
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Ingredients: half a piece of dried Spanish mackerel, 2 eggplants. Ingredients: a piece of pork belly, 1 head of garlic, an appropriate amount of leeks, 2 red peppers, an appropriate amount of chives. Seasoning: 4 tablespoons of Korean fish stuffed soy sauce, 1 tsp of salt, an appropriate amount of dry starch

   

2. 2 Cut the eggplant into long strips and cut the dried mackerel into cubes

   

3. 3 Cut the pork belly, slice the leeks and chives, cut the red pepper into pepper rings and set aside;

   

4. 4 Sprinkle the eggplant strips with dry starch and mix well to coat the surface evenly; heat the oil pan to 180 degrees, fry the eggplant strips in the pan, remove and set aside

   

5. 5 Fry the diced salted fish in the pan, take it out and set aside

   

6. 6 Take another pot, heat oil in the pot, stir-fry the pork belly slices, stir-fry the fat, add garlic, chives, and red pepper to the pot and stir-fry until fragrant

   

7. 7 After the ingredients are fragrant, add the fried eggplant strips and salted fish pieces to the pan and stir-fry; add 4 tablespoons of fish-stuffed soy sauce;

   

8. 8 Add a little water and cook for 3-5 minutes. Sprinkle in minced chives before serving.