Guangdong famous dish salted fish eggplant pot method, too delicious, crispy outside, smoother than braised meat 1.Salted fish eggplant pot 2.Salted fish eggplant pot How to make delicious? The most authentic and classic method of salted fish eggplant stew

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Salted fish eggplant pot is a very authentic Cantonese dish, it is deeply loved by Cantonese people, especially middle-aged and elderly people like this dish. Salted fish eggplant pot taste salty, soft and smooth, appetizing and cooking.

The main ingredient of the salted fish eggplant pot is eggplant, which is cooked with pork, salted fish, oyster sauce, green onion, water starch, ginger, etc.

People who often eat eggplant know that eggplant is easy to oxidize and turn black after cutting, and after eggplant oxidation becomes black, the appearance of this salted fish eggplant pot will be greatly reduced, so how to make eggplant not oxidize and turn black The skills we must understand.

Eggplant is crispy and soft Here is the most classic frying method used, fried eggplant, crispy on the outside, smooth and soft on the inside.

<h1 class="pgc-h-arrow-right" >2.How to make a salted fish eggplant pot delicious? The most authentic and classic method of salted fish eggplant stew</h1>

Today I will share with you the most authentic and classic method of this salted fish eggplant pot, salty and delicious, crispy on the outside and soft on the inside, very rice, more delicious than big fish and meat.

Ingredients; Eggplant, pork, green onion, ginger, garlic

Step 1: Wash the eggplant, first cut into sections, then cut into strips.

Many people eat eggplant like to remove the outer skin, so should the eggplant be peeled?

In fact, there is no need to peel it, because the best health ingredient of eggplant is in the purple skin, which contains many more anthocyanins, flavonoids and pectin than eggplant meat.

After the eggplant is cut, it is easy to oxidize and turn black, so how to avoid the oxidation of eggplant and discoloration? We can soak the eggplant in water, add a spoonful of salt, and soak it for 10 minutes, so that the eggplant can keep its true color. Chefs in restaurants also usually use this method.

Cut a few side dishes:

200 g of fresh lean meat cut into cubes.

Wash the salted fish, cut it into small pieces, and then remove the bones.

Finely chop the green onion, mince the ginger, and cut the garlic a little smaller,

Step 2: The key step is to fry the eggplant, the purpose of this step is to make the eggplant crispy and soft.

Hot pot to burn oil, we use peanut oil or rapeseed oil to fry, the taste will be more fragrant, the oil should be put a little more, after the oil temperature is 60% hot, put the eggplant to fry, turn on a low heat and fry slowly.

Fry until the eggplant is soft, remove from the oil and set aside.

Mix a sauce: add a spoonful of white sugar to the bowl, a spoonful of raw soy sauce to taste, a little old soy sauce toning, a spoonful of oyster sauce to freshen, and then add some water, stir well with a spoon and set aside,

Step 3: Add a little oil to the casserole dish, heat the oil and then pour the onion, ginger and garlic into the stir-fry to bring out the aroma,

Stir-fry the aroma and pour the lean meat in, sauté until it changes color,

After the lean meat is sautéed until it changes color, add the salted fish and stir-fry well

After stir-frying evenly, put in the fried eggplant,

Flip it with a spoon and drizzle in the sauce

Cook for 2 minutes on medium heat, after 2 minutes, add a small bowl of water starch to outline,

Cook the soup over high heat until thick, sprinkle a handful of green onions and enjoy the delicacy. Since the salted fish and sauce are salty, we do not add salt.

Cantonese people's favorite salted fish eggplant pot, the method is so simple, like you also try it.

Of course, if you want this dish to look better, you can also choose to peel it, and the steps are the same. Some people also like to add shiitake mushrooms and add chili sauce to color,

To summarize:

1. In order to prevent the eggplant from oxidizing and turning black, we soak the eggplant in water and add a spoonful of salt to keep the original color of the eggplant. This technique restaurant chef does the same.

2. Salted fish is very salty, our sauce has soy sauce, soy sauce, oyster sauce, these are salty, so, we don't have to put salt in this dish.