Salted fish and eggplant stew

Overview

Salted fish and eggplant stew is a famous Cantonese dish. When I was in my hometown in Guangdong, this dish would be served every time friends or colleagues got together. My old man and I would order this dish from time to time when we ate out. The old man liked it very much. He couldn't make it himself before and complicated the seasoning. It is actually very simple. It is light soy sauce with oyster sauce. The main thing is salted fish. It is better to have plum-flavored salted fish to taste better. Now I can make it and share it with everyone to learn together.

Tags

• soup
• dried squid
• eggplant
• ginger powder
• light soy sauce
• oyster sauce
• minced garlic
• minced green onion
• salt
• salted fish

Ingredients

Steps

1. 1 Prepare an eggplant, my eggplant is relatively long, two small ones can be used, salted fish, a small dried squid, and minced onion, ginger and garlic

   

2. 2 Dice the salted fish, cut the eggplant into strips, and cut the dried squid into shreds

   

3. 3 The pot is wide, fry the eggplants and heat them to 40-50% heat. Remove and drain the oil after they become slightly soft

   

4. 4 Add a little oil to the wok and stir-fry the salted fish and shredded squid

   

5. 5 Add onion, ginger and garlic and stir-fry together

   

6. 6 Pour in the eggplant and stir-fry

   

7. 7 Add soy sauce, oyster sauce, salt, stir-fry evenly

   

8. 8 Pour the eggplant into the casserole, add a little water, simmer over medium-low heat for 5 to 10 minutes

   

9. 9 Garnish with chopped green onion before serving

   

10. 10 Finished product