Salt fish eggplant
By VicentaLakin
Recipe Recommendations
- purple eggplant appropriate amount
- Meixiang Salted Fish appropriate amount
- minced pork appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- garlic appropriate amount
- salt appropriate amount
- oil appropriate amount
- red pepper appropriate amount
- green onion appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Salt fish eggplant
1
Purple eggplants cut long stripes and bubbled with salt water to prevent oxidation。
2
Skinned meat is cut to meat, garlic two petals to garlic, and mesaline fish are washed torn to pieces。
3
The eggplant has dried up, with about a pound of oil in the pot burning to 80% heat and the eggplant blowing to the soft。
4
A soft eggplant is the extraction of extra asphalt oil。
5
The oil that has been blown up with eggplant is left with a small amount of oil in the pot, which is hot, and pours into the mellow salt, garlic, meat, and the incense。
6
Blasted eggplant strips, added stork oil, salt, small amount of fresh water, a little lid, which made the eggplant taste better, and covered in red peppers (after making only a decorative shelter), evened, as long as the soup was thick。
7
Let's eat