Catfish stewed with eggplant

Overview

How to cook Catfish stewed with eggplant at home

Tags

• hot dishes
• aniseed
• balsamic vinegar
• cooking wine
• coriander
• eggplant
• fresh catfish
• garlic
• light soy sauce
• msg
• old soy sauce
• onions
• oyster sauce
• pixian douban chili sauce
• refined salt
• white sugar
• zanthoxylum bungeanum
• ginger
• vegetable oil

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Slaughter the catfish, remove the internal organs and gills, and rinse with water; wash the eggplant and cut it into hob pieces, wash and slice the ginger, peel, wash and cut the green onion into hob pieces, and peel the garlic cloves and set aside;

   

3. 3 Put the catfish in a basin and blanch it in 80-90 degree water.

   

4. 4 Set the pot over high heat, add vegetable oil and heat until it is 7-8% hot. Add the eggplant pieces and fry them. When the eggplant pieces are set and mature, take them out to control the oil.

   

5. 5 Place the fried eggplant pieces and blanched catfish on a plate and set aside.

   

6. 6 Place a clean pot over high heat, add 40 ml of vegetable oil and heat, add onions, ginger, garlic and Sichuan peppercorns and stir-fry until fragrant. When the onions, ginger, garlic turn golden brown, remove the seasoning residue.

   

7. 7 Add Pixian Douban Chili Sauce and stir-fry slowly over low heat until red oil appears.

   

8. 8 Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, sugar, refined salt, fresh soup or boiling water and bring to a boil.

   

9. 9 Add eggplant pieces and catfish and bring to a boil over high heat.

   

10. 10 Turn to medium heat and simmer for 20 minutes. When the soup is thick, open the lid of the pot and reduce the juice over high heat, then add the MSG.

    

11. 11 Remove from the pan and serve on a plate, sprinkle with coriander segments, pour over the soup from the pan and serve.