Salted fish, eggplant and melon in casserole(xian yu qie gua bao )

Salted fish, eggplant and melon in casserole

Introduction:

Production steps:

Step 1: prepare the required materials.

Step 2: wash eggplant and cut into pieces with hob.

Step 3: soak in water for 5 minutes.

Step 4: then remove and drain.

Step 5: wash the Meixiang salted fish and cut into small cubes. Cut the green and red peppers into triangles. Slice the ginger and garlic.

Step 6: pour the drained eggplant into the pot and stir fry. (don't add oil, fry in a dry pan)

Step 7: stir fry until the water is dry. When the eggplant begins to soften, let it out.

Step 8: start the oil pot again, add ginger and garlic slices and saute until fragrant.

Step 9: add the plum flavored salted fish and stir fry until fragrant.

Step 10: pour in Eggplant and stir fry for a while.

Step 11: add appropriate amount of water, salt and sugar. (keep water level with eggplant)

Step 12: add a veteran.

Step 13: add soy sauce.

Step 14: cover the pot and turn the heat down until the eggplant is soft and rotten.

Step 15: wait until the eggplant juice is thick, add green pepper and red pepper, cook until the green pepper and red pepper are soft, and finally add pepper and chicken essence.

Step 16: finished product

Materials required:

Eggplant: 4

Meixiang salted fish: 1 small piece

Green pepper: 2

Red pepper: half of it

Ginger: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Old style: moderate

Soy sauce: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: soaking eggplant in water is to prevent eggplant from turning black. Dry pan fried eggplant can make eggplant absorb less oil in the process of cooking, and it doesn't taste greasy. Salt should be added appropriately, because the salted fish itself is very salty, add a little appropriately.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xian Yu Qie Gua Bao