What is the home-cooked recipe for catfish and eggplant?

How to pair catfish to make it taste best? Of course, you can pair it according to your own taste. Relatively speaking, the simplest way to cook catfish is to steam it, but it is inevitable to get tired of it, so more people like to braise or stew it. Nowadays, a very popular way to eat catfish is to pair it with eggplant, and the taste can only be described as great. Today I will teach you how to make catfish stewed with eggplant, there is more than one way!

Dishes

"Catfish stewed with eggplant" is a traditional folk dish in Jilin Province. Every summer when eggplant is in season, it is the season for catching catfish. People choose fresh catfish and stew it with eggplant, making the catfish fat but not greasy, and the eggplant fresh and fragrant. The soup is milky white and mellow. The meat and vegetables complement each other, and it is suitable for both wine and rice. It is a famous dish that people like to eat. Liao cuisine is a new cuisine introduced after the eight major cuisines in my country. It is a local cuisine created based on the ethnic characteristics, regional characteristics, dietary customs and cooking techniques of Liaoning Province.

Method 1

Materials

2 catfishes, 1500g (tips for buying fish: the black ones are farmed, the light green ones with yellow belly are wild), kill and clean, 2000g purple long eggplant (can be added or subtracted according to the number of people).

50 grams of scallion segments, 50 grams of garlic cloves (crushed), 30 grams of shredded ginger, 10 grams of pepper powder, 20 grams of soy sauce, 10 grams of cooking wine, 10 grams of salt, 10 grams of MSG, 15 grams of sugar, 100 grams of soybean oil, 50 grams of soybean paste (nowadays you can buy bags of Xu's paste, you must use it, otherwise the taste will not be right).

operate

1. Heat the pan, add oil, add scallion segments, garlic cloves (smashed), ginger shreds, stir-fry until fragrant, then add soy sauce, soybean paste, pepper powder, and sugar. After sautéing, add water, eggplant and catfish. (The amount of water should be enough to cover the eggplant).

2. Bring to a boil over high heat, then simmer over low heat for 40 minutes until the sauce thickens, add MSG, serve.

Method 2

Ingredients

400 grams of catfish and 400 grams of tender eggplant.

Ingredients

50 grams of pork belly and 10 grams of coriander.

seasoning

10 grams of iodized salt, 5 grams of MSG, 5 grams of vinegar, 3 grams of cooking wine, 5 grams of pepper, 3 grams each of shredded onion and ginger, 5 grams of sesame oil, and 500 grams of soup.

Production

(1) Remove the stems of the eggplants, wash and peel them, tear them into strips by hand, cut the coriander into sections, and slice the pork belly.

(2) After cleaning the catfish, blanch it in boiling water, take it out and soak it in cold water to cool it down. Take it out and use chopsticks to scrape off the mucus on the surface. Cut large catfish into 6-7 cm segments, and keep small ones whole.

(3) Put a little oil in a spoon, add the eggplant strips and stir-fry. When softened, pour into a bowl and set aside.

(4) Put soup, catfish, meat slices, eggplant strips, scallion shreds, and ginger shreds in a spoon, bring to a boil, skim off the foam, add salt and cooking wine, simmer over low heat for about 20 minutes, pick out the pork belly, and pour it into a bowl.

(5) Add vinegar, MSG, pepper, a little sesame oil and sprinkle with coriander.