Braised Hairtail Fish with Eggplant

Hairtail is a kind of marine fish, and most of them are wild, so they are very nutritious. The hairtail we often eat is mainly braised or stewed, and hairtail braised with eggplant is a delicacy that is deeply loved by everyone. When choosing hairtail, it is best to choose thicker ones, as they have more meat and fewer bones. There are many auxiliary ingredients to be added when stewing hairtail with eggplant. You can choose according to your preferences.

raw material:

500g hairtail fish

Eggplant

Vegetable oil

seasoning:

2 tablespoons chili garlic sauce

1 tablespoon oyster sauce

1 teaspoon chicken stock

1 tablespoon sugar

1 tablespoon chopped green onion and ginger

1 tablespoon cooking wine

Water

practice:

1. Put all the seasonings into a bowl, add appropriate amount of water to make a sauce and set aside.

2. Wash the hairtail and cut into sections. Wash the eggplant and cut into large slices.

3. Put oil in the pot (do not turn on the fire at this time, keep the pot and oil cold), put the eggplant slices into the pot, covering the entire bottom of the pot.

4. Place the hairtail fish on the eggplant, and then place another layer of eggplant on the hairtail fish.

5. Pour the prepared sauce evenly into the pot.

6. Turn on the fire.

7. Finally, add an appropriate amount of water to the pot, but not too much.

8. Bring to a boil over high heat, then reduce to low heat and simmer until the eggplant is soft and the soup is gone.

9. After turning off the heat, you can sprinkle some coriander or chopped green onion on it to make it taste better.

Hairtail, Eggplant, Green Pepper

Material

200 grams of hairtail, 200 grams of eggplant, 1 green pepper each, 1 red pepper, and appropriate amounts of oil, salt, sugar, onion, ginger, garlic, soy sauce, cooking wine, and chicken essence.

practice

1. Remove the head and internal organs of the hairtail, wash it clean, add a little salt and marinate for 5 minutes.

2. Wash and cut the eggplant and red pepper into pieces, and mince the onion, ginger and garlic.

3. Heat oil in a pan and fry the hairtail until both sides are golden brown.

4. Heat oil in another pan, sauté scallion, ginger, garlic and eggplant for a while.

5. Add hairtail, cooking wine, soy sauce, sugar and a little water and simmer for 5 minutes.

6. Add green and red peppers and stir-fry evenly, then add salt and chicken essence to season.