Braised eggplant with hairtail in casserole-You Are Foodie

By Werner
15

Braised eggplant with hairtail in casserole

The hairtail I promised my sister to make finally got a chance to do it. I just bought some fresh eggplant and thought of making a hairtail version of the fish flavored eggplant pot. It tastes very good

Main Ingredients

Auxiliary Ingredients

Sichuan Pepper appropriate amount
Dry pepper appropriate amount
ginger appropriate amount
Garlic appropriate amount
green Chinese onion One
coriander A moderate amount

1. The fishy smell is very strong. Clean it carefully and remove all the internal organs.2. Eggplant is easy to oxidize after being cut. It can be soaked in light salt water.3. Eggplant has a large amount of oil absorption. You can add more oil when stir frying.4. Wipe the hairtail dry after washing, which is not only conducive to salting and savoring, but also conducive to frying.5. You can choose your own sauce.6. The silver substance on the surface of hairtail can prevent cancer and can be retained.

Step 1 . Preparation materials: (I forgot to take pictures of bean paste, dried pepper and pepper.) (1) Wash fish. Cut off the viscera and black mucus in the abdomen. The red congestion and viscera near the fish bone should be removed. The fish head should also be washed carefully. The silver protective layer on the skin of fish has the effect of preventing cancer. It's best not to wash it off.

Step 2 . (2) Pickled fish. Wipe the excess water from the fish body with kitchen paper, wipe the fish body with Baijiu, salt and pepper in turn, put it into a plate, and evenly sprinkle with ginger, which can be a little more. Put aside and marinate for half an hour. Cover it with plastic wrap and put it in the refrigerator in summer. (3) The eggplant cutting hob is immersed in light salt water. (4) Cut scallions, slice ginger, smash garlic, wash coriander, and cut sausage with a hob.

Step 3 . Heat the oil in a hot pot until it is 80% hot. Pour in the eggplant that has been drained and stir until soft. Eggplant absorbs more oil, and the oil is more appropriate.

Step 4 . Stir fried eggplant and put it out for standby

Step 5 . The pickled hairtail is evenly wrapped with a layer of cornflour (starch) and deep fried to change color.

Step 6 . During this period, be careful to turn the hairtail upside down and don't break it. If it sticks to the pot, don't shovel it with a spatula. Just lift the pot and shake it a few times. Hairtail is easy to cook. Whether to fry it twice depends on the specific situation. I only blew it up once.

Step 7 . Put the fried hairtail out for standby.

Step 8 . Add shallots, ginger, garlic, dried pepper and pepper to saute until fragrant

Step 9 . Pour in your favorite sauce and stir fry slowly. First, stir fry red oil with Pixian bean paste, and then add sauce to stir fry until fragrant.

Step 10 . Add sausage and stir fry for a while

Step 11 . Add boiling thick soup and spread the fried eggplant on it. Thick soup can be meat and bone soup, fish soup or miscellaneous mushroom soup. I use Shanxian mutton soup, which is great. Just scoop it out of your supper soup.

Step 12 . Transfer to the preheated casserole, add enough boiling water, add two slices of ginger, bring to a boil over high heat, and then boil over low heat for ten minutes.

Step 13 . Uncover and add coriander. Stew for another two minutes and serve. How about it? It's beautiful and tastes good. I put a grain of salt and monosodium glutamate in the wood, because the fish has been pickled, and the sauce itself has a salty taste, which is completely related to itself and the thick soup. But if it's light, you can also add salt appropriately.

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