Braised mullet with eggplant(qie zi hong shao zi yu )

Braised mullet with eggplant

Introduction:

"Mugil is rich in protein, fatty acids, B vitamins, vitamin E, calcium, magnesium, selenium and other nutrients. Its meat is tender and delicious. Especially before the winter solstice, Mugil has the most plump body, plump belly and back, especially fat. It is often used as a seafood dish in hotels and restaurants. It is suitable for people with weak constitution, malnutrition, deficiency of spleen and stomach qi, no appetite, infantile malnutrition, anemia and other diseases. "

Production steps:

Step 1: prepare the ingredients

Step 2: remove the scales, gills, stomach, wash and cut into sections

Step 3: wash eggplant and cut into pieces

Step 4: heat the oil in the pan, put down the mullet and fry it thoroughly on both sides

Step 5: add wine, ginger, sugar, soy sauce, water, boil for 8 minutes

Step 6: add eggplant

Step 7: add salt and cook for about 6 minutes

Step 8: add scallion

Materials required:

Mugil: 1

Eggplant: 200g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Scallion: right amount

Ginger: right amount

Old style: moderate

Precautions: 1. Cook the fish until half cooked, and cook with eggplant, the taste of fish into eggplant, eggplant is more delicious. 2. 3. It has the function of Tonifying the weak and strengthening the spleen and stomach. It has a certain auxiliary effect on dyspepsia, infantile malnutrition, anemia and other diseases.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qie Zi Hong Shao Zi Yu