Catfish stewed with eggplant is simple and delicious

It is well known that fish has high nutritional value, so fish delicacies are indispensable on people’s tables nowadays. The cooking methods for different fish are different. Catfish is a very nutritious seafood, but its price is relatively expensive. So, how to make catfish stewed with eggplant? How to make it delicious?

Catfish, commonly known as catfish, is also known as bearded silver carp, sticky fish, catfish fish, and fry fish. Catfish, also known as "catfish", is distributed almost all over the world. Most species live in fresh water such as ponds or rivers, but some species live in the ocean. Generally, there are no scales on the body, but a flat head and a big mouth. There are several long whiskers around the mouth, which can be used to distinguish tastes. This is its characteristic.

Ingredients: 1 catfish, 2 eggplants, some oil, some salt, 15ml rice vinegar, 10g sugar, 10ml oyster sauce, 15ml cooking wine, 3g chicken stock, 5g green onion, 3g ginger, 10g garlic, 10g coriander, 10g dried chili, 15g soy sauce

Preparation time: 30 minutes to 1 hour

1. Clean the catfish and cut it on the back.

2. Prepare eggplant, onion, ginger, garlic and dried chili peppers

3. Tear the eggplant into pieces by hand and prepare the dried chili peppers, green onions, ginger slices and garlic slices.

4. Heat the pan, add oil, scallion, ginger, garlic, and dried chili and fry until fragrant.

5. Add some fresh soy sauce to the pan.

6. Add appropriate amount of sugar

7. Add water and bring to a boil over high heat. Put the catfish in the pot.

8. Pour in cooking wine to remove the fishy smell

9. Add some rice vinegar and salt, and then some oyster sauce to enhance the flavor.

10. Simmer on low heat for about ten minutes

11. Heat a little oil in another pan and fry the eggplant until the skin is soft.

12. Pour the eggplant into the catfish pot

13. Stew for about five minutes and add some chicken stock

14. Sprinkle garlic slices and coriander on the dish.

Tips

1. Eggplant tastes better when torn by hand; 2. Catfish needs to be stewed for a while longer to absorb the flavor; 3. You can also add bean paste when stewing; 4. It is better to stir-fry the eggplant before stewing; 5. Add garlic twice, the first time when sautéing the pan, and the second time when serving. The flavor of raw and cooked garlic is different, but both can remove fishy smell and enhance fragrance.