How to cook catfish and eggplant

The key to cooking "Catfish Stewed with Eggplant" is to grasp the taste. Pay attention to preparing the necessary seasonings, such as cooking wine, chicken essence, and soy sauce. Pay attention to grasp the taste. It is best to add seasoning when the food is about to be served. Add appropriate amount of seasoning according to personal taste, serve on a plate and enjoy the delicious taste.

1. The catfish was slaughtered and cleaned. The seller slaughtered it for me.

2. After cleaning, put it into boiling water in the pot and blanch it, then take it out, soak it in cold water and use chopsticks to scrape off the mucus on the surface of the catfish. The big ones can be cut into segments, and the small ones can be kept whole. I bought the smaller ones and did not cut them into segments.

3. At this time or in advance, tear the eggplant into strips for serving

4. Add a little oil (if you don’t have pork belly, you can add a little lard) to the chicken. Fry the eggplant until soft and set aside.

5. Add the soup directly into the pot, put in the catfish, meat slices, eggplant, scallion shreds, ginger shreds, garlic, and bean paste, bring to a boil, skim off the foam, add appropriate amount of salt and cooking wine, and simmer over low heat for about 20 minutes.

6. After the catfish is cooked, you can put a little vinegar, chicken essence, pepper powder, a little sesame oil and coriander in the bowl or plate containing the fish.

7. Stew catfish with eggplant for about 20 minutes before serving

8. Finished product image

9. Post the finished product picture

Eating occupies an important position in our lives. The recipe of "Catfish Stewed with Eggplant" is easy and can provide us with a lot of nutrition. It is worth recommending.