Stewed eggplant with spicy catfish(xiang la nian yu dun qie zi )

Stewed eggplant with spicy catfish

Introduction:

"Recently, when you come to the United States to serve your daughter, you should check the mercury content carefully before making fish. Catfish in the United States has a low mercury content（ http://americanpregnancy.org/pregnancyhealth/fishmercury.htm ）Nutrition is also comprehensive. This spicy catfish stewed eggplant is nutritious, tender and smooth. The soup is delicious, and it's very convenient to make. "

Production steps:

Step 1: prepare the ingredients, cut the scallion into sections and slice the ginger

Step 2: dip the catfish in cornmeal

Step 3: cut the length of eggplant

Step 4: fry the fish until golden

Step 5: wrap the eggplant and deep fry it

Step 6: stir fry ingredients in oil pan, add sugar, salt, wine, vinegar and other seasonings, boil soup

Step 7: add in the fried fish and eggplant, simmer for 10 minutes, and remove

Step 8: after serving, sprinkle with a little scallion

Materials required:

Catfish: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Sugar: right amount

Vinegar: moderate

Old style: moderate

Cooking wine: moderate

Salt: right amount

Soy sauce: moderate

Dry powder: appropriate amount

Vegetable oil: right amount

Long eggplant: 1

Note: when boiling soup, put sugar in hot oil first, and then add cooking wine, vinegar, soy sauce, etc. to taste better.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Nian Yu Dun Qie Zi