The method of braising salted fish with eggplant

Health benefits

Red pepper: appetizing and appetizing

Green pepper: promoting blood circulation and removing blood stasis

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

Dried salted fish half piece

One purple eggplant

Half a Red Pepper

Half a green pepper

Five cloves of garlic

A little scallion

Jiang Shaoxu

Moderate amount of camellia oil

A little salt

Moderate smoking

Moderate amount of starch

Thirteen Fragrances in moderation

The method of braising salted fish with eggplant

1. Soak the dried salted fish in cold water for later use

2. Wash the purple eggplant thoroughly and set aside for later use

3. Cut the soaked salted fish into small squares about one centimeter in size.

4. Cut the eggplant into long strips and marinate with a little salt for fifteen minutes

5. Cut the green peppers and red peppers into pieces the size of salted fish, gently flatten the garlic with a knife, cut the ginger into small pieces, and cut the scallions into small sections for later use.

6. Squeeze out the water from the pickled eggplant by hand.

7. Heat the pot over high heat, pour oil into the oil pot, heat up the oil, then add the cut salted fish chunks and fry until golden brown.

8. Then add scallions, ginger, garlic, red pepper, thirteen spices, and stir fry with dark soy sauce until fragrant.

9. Add water to the pot and cook out the aroma and flavor of the salted fish.

10. After the aroma of salted fish is cooked, add eggplant and continue to cook until the soup decreases and the eggplant becomes soft.

11. Add green peppers, stir fry a few times, thicken with starch, hang the juice and take out of the pot.

12. Set the plate on the table.

Tips

In order to keep the dish bright, green and red peppers should not be cooked at the same time. Green peppers are prone to discoloration over time in the pot, while red peppers do not change much over time. Cook eggplants according to your own preferences, and if you like to eat softer ones, cook for a while longer.

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