Black fish stew with eggplant

Among the fish we often eat, black carp is a freshwater fish. The characteristics of this fish are that it has more meat and fewer bones, and it is easy to eat. There are many ways to cook black fish. Among them, black fish stewed with eggplant is a delicious dish, and the preparation method is not complicated. You can cut a black fish into pieces, fry it in oil and then stew it with eggplant. You can add chili as the auxiliary ingredients according to your taste. Since black fish has the function of replenishing essence and blood, it is very suitable for men to eat.

What can't be eaten with black fish?

1. Black fish and milk: Eating black fish and milk together can cause poisoning, which can be treated with mung beans.

2. Black carp and eggplant: Eating black carp and eggplant together can damage the stomach and intestines.

Foods that go well with black fish

Black fish + Shouwu: can treat sores, scrofula, lack of essence and blood, constipation, etc.

Common ways to eat black fish

1. Pickled Cabbage Black Fish Fillet

[Ingredients] Black fish fillets, sauerkraut, carrots, black fungus, salt, cooking wine, starch, oil, and white pepper.

[Preparation] ① Soak the black fungus and wash it. Slice the carrots. ②Chop the sauerkraut and wash it. ③ Add ginger water, a little salt, cooking wine, starch and white pepper to the black fish fillets and marinate for 20 minutes. ④ Heat more oil in the pan, pour in the black fish fillets and stir-fry for 30 seconds, then quickly serve. ⑤ Use the remaining oil in the pot to stir-fry carrots and black fungus. ⑥ Add sauerkraut and stir-fry, then add appropriate amount of cold boiled water to cook until cooked. ⑦ Pour in the black fish fillets, add a little sugar to savory it, stir-fry evenly. Because the sauerkraut itself is salty, there is no need to add salt.

2. Black fish soup

[Ingredients] Black fish head, fish bones, fish skin, black fungus, edamame, appropriate amount of green onion, ginger, garlic, salt and cooking wine.

[Preparation] ① Remove the meat of the black fish, leaving the head, skin and bones, wash and cut into sections. ② Slice the ginger, peel the garlic, and tie up the green onions. Chop the rest into chopped green onions. ③ Soak the black fungus in advance. ④Wash and drain the edamame. ⑤ Heat oil in a pan, add slices of ginger and garlic, then stir-fry the chopped fish head, skin and bones. ⑥ After the fish changes color, add cooking wine, stir-fry the edamame, then add a large bowl of water and scallion knots. ⑦ Cook over medium-high heat until the fish soup turns white (about 15 minutes), then add black fungus and cook for 2 minutes. Add salt, sprinkle with chopped green onions and serve.

3. Stewed black fish with tomatoes

[Ingredients] 1 black fish, appropriate amount of tomato sauce, 2 tomatoes, appropriate amount of Hericium erinaceus, appropriate amount of starch, appropriate amount of egg white, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of shallot, appropriate amount of rice wine, appropriate amount of broth.

[Preparation] ① Soak the Hericium erinaceus, wash and stew it, then cut it into slices and set aside. ② Remove the scales and internal organs of the black fish, wash it, cut off the head and tail, and cut the rest into thin slices. ③Put the cut fish into a container, add salt, shredded ginger, minced garlic and Shaoxing wine and marinate for a while. Add starch and egg white to the fish fillets and mix well for later use. ④ When pickling, blanch the tomatoes in boiling water, peel them, and cut them into small pieces for later use; chop the ginger and garlic, and chop the onions into chopped green onions for later use.