Stewed eggplant with fish head
Fresh and light.
Step 1 . One big headed fish head.
Step 2 . A silver carp has one tail.
Step 3 . Two eggplants. Tear it into pieces for later use.
Step 4 . Various backup materials.
Step 5 . Clean the fish and cut them into pieces.
Step 6 . Marinate with cornstarch wine for 15 minutes.
Step 7 . Add oil to a wok and heat it up to 70%. Fry the fish until both sides turn golden brown. Add beef sauce, ginger, minced garlic, soy sauce, vinegar, and white sugar. Stir fry and cut into pieces. Add water and simmer for about 15 minutes.
Step 8 . After 15 minutes, it can be topped with sesame oil and taken out of the pot.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
