Salted fish and eggplant stew

Overview

How to cook Salted fish and eggplant stew at home

Tags

• hot dishes
• light soy sauce
• minced pork
• oil
• oyster sauce
• plum-flavored salted fish
• purple eggplant
• shredded red pepper
• chopped green onion
• minced garlic
• salt

Ingredients

Steps

1. 1 Cut the purple eggplant into long strips and soak them in salt water to prevent them from oxidizing and turning black.

   

2. 2 Chop the lean meat into minced meat, chop 2 cloves of garlic into minced garlic, wash and tear the plum-flavored salted fish into small pieces and set aside.

   

3. 3 Drain the water from the eggplants, put about 1 jin of oil in the pot, heat it to 80% heat, add the eggplants and fry until soft.

   

4. 4 When the eggplant is fried until soft, drain off excess oil.

   

5. 5 Pour out the oil used to fry the eggplant, leave a little oil in the pan, heat it up, add the plum-flavored salted fish, minced garlic, and minced meat, and sauté until fragrant.

   

6. 6 Pour in the fried eggplant strips, add oyster sauce, salt and a small amount of water, cover and simmer for a while to make the eggplant more flavorful. Open the cover and add shredded red pepper (for decoration only, so add it later), stir-fry evenly until the soup thickens.

   

7. 7 Garnish with chopped green onions and enjoy! !