Salted Fish and Eggplant Pot or Eggplant with Salted Fish in Clay Pot.
The salted fish and eggplant pot belongs to Cantonese cuisine. In Guangzhou, this is the best dish for dinner. Everyone can cook it. So there are various methods.
The eggplant is spicy and flavourful, while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!
How to make Salted Fish and Eggplant Pot
Eggplant cutting knife, you can also cut long strips
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.
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.
Mince ginger, garlic and green onion, dice shiitake mushrooms, dice salted fish
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.
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.
Put salted fish and minced meat in hot oil and stir fry until fragrant
Put shiitake mushrooms, green onion, ginger and garlic until fragrant
Add eggplant and stir fry for a while
Pour in chicken broth
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.
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.
A pot of salty and soft eggplant is the best for bibimbap.
One more piece
Tips for Cantonese Cuisine-Salted Fish and Eggplant Pot
If you don’t have salted fish, you can use the cod fillet.