My husband's favorite -- stewed eggplant with crucian carp(lao gong de zui ai ji yu dun qie zi )

My husband's favorite -- stewed eggplant with crucian carp

Introduction:

Production steps:

Step 1: clean up the fish, especially the black skin in the stomach. After removing it, it won't be so fishy. Slice onion, ginger and garlic.

Step 2: heat the oil pan, fry the fish in the pan, golden on both sides is better.

Step 3: add onion, ginger and garlic.

Step 4: send Yingkou sauce to a bowl, dilute it with water and pour it on the fish.

Step 5: add water, the best is boiling water, do not add too much, eggplant will water.

Step 6: add eggplant after boiling.

Step 7: after stewing for half an hour, remove the eggplant, sprinkle coriander powder and monosodium glutamate on the remaining eggplant.

Step 8: put the eggplant on the fish and it's done.

Materials required:

Crucian carp: 1

Eggplant: 2

Coriander: 1 handful

Onion, ginger and garlic: right amount

Big sauce: small half bag

Note: do not put salt in this dish, because the saltiness of the sauce is enough, and there is no need to put cooking wine. The stew is not fishy at all.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Lao Gong De Zui Ai Ji Yu Dun Qie Zi