In this area of Guangdong, when it comes to how to make eggplant, 99% will say salted fish eggplant pot, this dish is a very famous Cantonese style dish. The salty, fresh and fragrant flavor of salted fish brings out the unusual delicacy of eggplant soft and sticky sticky. Soft and sticky and smooth in the mouth, salty and umami, it is a very home-cooked dish.
By Julie Kitchen
<h2>Royalties</h2>
200 g dried salted fish
Eggplant 300 g
Pork 150 g
Water starch
oyster sauce
Wine
ginger
white sugar
Shallots
Red peppers
garlic
<h2>Practice steps</h2>
1: Remove the eggplant, cut into long strips and soak in lightly salted water for 10 minutes.
2: Cut the dried salted fish into small pieces, chop the pork into puree and set aside in a bowl.
3: Put the cut eggplant strips into the oil pan and fry them lightly, fry them over medium-low heat until they are slightly yellowish and soft, and set aside.
4: Put the oil into the pot, put the green onion, ginger and red pepper into the pot, stir-fry the aroma and add the pork puree and salted fish pieces and stir-fry together.
5: Add the fried eggplant strips and stir-fry, pour in cooking wine, sugar and oyster sauce respectively, stir-fry until the ingredients are evenly seasoned and then transfer to the casserole.
6: Add water starch to the casserole, cover the pot and simmer for three minutes, then sprinkle the green onion to get out of the pot
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