Cantonese Cuisine-Salted Fish and Eggplant Pot

step 1

Eggplant cutting knife, you can also cut long strips

Step 2

Add a little salt to the water and soak for ten minutes, so that only a small amount of oil can soften the eggplant and remove the astringency to keep the eggplant’s color without oxidation.

Step 3

This is plum fragrant horse mackerel, take two soaked in water, I did not soak it because the salted fish I bought here is softer.

Step 4

Mince ginger, garlic and green onion, dice shiitake mushrooms, dice salted fish

Step 5

Remove the eggplant and drain the water, sprinkle it with dry starch, so that the eggplant will not absorb too much oil when frying the eggplant, and the final product will not be greasy.

Step 6

Put the oil in the pan and heat it to 160 degrees to make the oil texture. Put the eggplant down and fry until soft for about two minutes. Remove and drain the oil.

Step 7

Put salted fish and minced meat in hot oil and stir fry until fragrant

Step 8

Put shiitake mushrooms, green onion, ginger and garlic until fragrant

Step 9

Add eggplant and stir fry for a while

Step 10

Pour in chicken broth

Step 11

Add cooking wine, light soy sauce, fish sauce, balsamic vinegar, sesame oil, pepper, chicken essence (optional), and season with appropriate amount of salt. Note that salted fish will be salty. After boiling, add water and starch to thicken. Don’t flip it too much to prevent the eggplant from falling apart. If you like spicy food, add chili rings at this time.

Step 12

Pour into a casserole, cover the lid and simmer for ten minutes. The eggplant will taste delicious, sprinkle with chopped green onion and it will be out of the pot.

Step 13

A pot of salty and soft eggplant is the best for bibimbap.

Step 14

One more piece