How to make stewed eggplant with catfish? What I've learned most about stewed eggplant with catfish is that they don't want to put down their chopsticks as long as they have enough to make such a dish. This is a common food in Northeast China. I drool when I see it. I can't help making it at home. It's not bad. I want to introduce it to you.
Practice:
1. Clean the internal organs of the catfish, and then use a knife to cut a few knives on the back of the catfish. Do not cut them off.
2. Wash the long eggplant, remove the base, and tear it into strips with half hands. Then put it into a hot oil pan and fry it. Remove the controlled oil for standby.
3. Stir the onion companion, xiangqi sauce and minced garlic sauce evenly. Cut the onion and ginger into shreds. Pour a little olive oil into the pot and put it into more than ten li of Chinese prickly ash. Fry the Chinese prickly ash out of the pot. Pour in the onion, ginger and large ingredients and stir for 5 seconds. Stir in the stirred sauce and stir evenly. Put the processed catfish into the pot. Add the water to the catfish. Bring to a boil. Put in Eggplant and simmer for 40 minutes Minute. Add garlic and chicken essence to stew for 5 minutes before leaving the pot.