Catfish stewed with eggplant

Overview

Catfish is rich in protein, minerals and other nutrients, and is especially suitable for people who are weak and malnourished. Catfish is warm in nature and 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. Catfish is a good product for promoting lactation, and has the functions of nourishing yin and blood, nourishing qi, appetizing, and diuretic. It is a must-have food for women's postpartum diet.

Tags

• hot dishes
• aniseed
• catfish
• chenpi
• cooking wine
• eggplant
• fennel
• old soy sauce
• onion, ginger and garlic
• pepper
• salt

Ingredients

Steps

1. 1 Wash the catfish and cut into pieces.

   

2. 2 Wash the eggplant.

   

3. 3 Slice onion, ginger and garlic.

   

4. 4 Heat the pot and add fish oil (there is a lot of fish oil, so there is no need to add other oil).

   

5. 5 Put cooking wine.

   

6. 6 Add onion, ginger and garlic and stir-fry until fragrant. Add dark soy sauce.

   

7. 7 Add an appropriate amount of water and put the catfish into the pot. The water should cover the fish.

   

8. 8 After the pot is boiled, break the eggplant into pieces and place them on top of the catfish.

   

9. 9 Add aniseed, fennel, tangerine peel, salt, and pepper to taste. Press down with a spoon to blend the seasoning into the water. Do not turn the fish over to avoid breaking it. Bring to a boil, turn to low heat and simmer.

   

10. 10 This was simmered for 30 minutes. You can have a taste. Ready to serve. (You don’t need to boil it until there is no more soup, you can eat it and the soup tastes very good!)

    

11. 11 Plate.