Homemade Salted Fish and Eggplant Casserole

In my country's coastal cities, many people like to eat salted fish, especially in Guangdong. Salted fish and eggplant casserole is a well-known dish. The salted fish used is mainly deep-sea fish, so it tastes very delicious. What is the homely method of making salted fish and eggplant casserole? It is relatively easy to make this dish at home. After preparing the eggplant and salted fish, mix the ingredients and seasonings. You can add some sugar or MSG to enhance the flavor according to your taste.

Salted fish and eggplant casserole

Introduction

Salted fish and eggplant casserole is a famous dish in Guangdong, and its popularity is no less than that of Chongqing's twice-cooked pork. Salted fish is a deep-sea fish, named for its unique salty taste, so it is often used as a side dish and the amount should not be too much. The eggplant stew with salted fish as a side dish has a unique flavor. The eggplant absorbs the aroma of the salted fish and becomes soft and sticky with a long aftertaste. It is a very popular dish among Cantonese people. Ingredients: 2 eggplants, 1 small piece of salted fish,

Accessories: minced garlic, diced red pepper, a little chopped green onion, light soy sauce, salt, sugar, oyster sauce, wine, and sesame oil.

practice

1. Peel or leave the eggplants peeled, cut off the stems, cut into strips or slices, and soak in salt water. Soak the salted fish in cold water to remove some of the saltiness, and soak it until soft. Wash off the sand on the surface of the fish skin and chop it into small grains or pieces.

2. Take out the eggplant slices and drain the water. Heat the pan, add oil, heat it, fry the salted fish cubes on low heat until crispy, then remove from the pan. Continue to heat the oil until it is about 60% to 70% cooked, add the eggplant slices and fry for a few minutes until cooked through, then turn them over and drain the oil. If you don’t want to use too much oil, you can use a little less oil, slowly stir-fry the eggplant until it is soft, and then serve.

3. Use the remaining oil in the pot to sauté minced garlic and red pepper. Then add the eggplant, Shaoxing wine, light soy sauce, sugar, oyster sauce, chicken essence and a small amount of water or broth and simmer for a while. Add a little cornstarch, a drop of vinegar, and sesame oil. Transfer to a casserole and heat until boiling for about 3 minutes. Sprinkle with chopped green onions, cover and serve.