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Stewed eggplant with fish

Fish stewed eggplant is said to be a famous home-made dish in Northeast China. It's usually made with catfish. However, in the past, because a program complained about catfish, it usually didn't eat catfish. Generally, I would use salted fish stewed eggplant to shine delicious.

Practice:

1. Blanch cornmeal with baking, add bean noodles, baking soda and mix well. Cut salted fish into sections and eggplant into 5 thick slices.

2、 Heat the oil (bean oil is preferred), fry the fish until golden inside.

3. Fry the remaining oil with anise, scallion, ginger and eggplant. Stir fry the soy sauce a little until it changes color. Add water and boil. Put in the fish and continue to cook.

4. Take a piece of corn dough and make it into an oval shape. Press it on the top of the stew pot with your hands. Cover the pot and steam over medium heat for 10 minutes. Open the pot, use spoon to ladle water to stick to the edge of the pot and slowly pour it down from the cake. Pay attention not to pour it on the front of the cake as much as possible. (for cooling and prevention). Keep burning for 10 minutes.

5. If you are worried that the pancake is not cooked, you can put out the vegetables. Add water to the pot and continue to steam the pancake. Be careful not to dip the water on the pancake.