Eggplant 2 Plum-flavored horsetail fish 40g
Minced Pork 50g Shiitake mushrooms 1
Garlic seeds 5 petals Ginger 1 tablet
Onion 3 roots Cooking wine 5ml
Light soy sauce 10ml fish sauce 5ml
Zhenjiang Balsamic Vinegar 5ml White pepper Appropriate amount
Sesame oil 3ml Chicken Essence Appropriate amount
Powder suitableQuantity Salt Appropriate amount
Chicken soup 200ml Chili pepper (optional)
How to make salted fish and eggplant stewCantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 1

Step 1

Eggplant cutting knife, can also be cut into long strips Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) How-to Illustration 2

Step 2

Add a little salt to the water and soak for ten minutes. This way, only a small amount of oil is needed to fry the soft eggplants, remove the astringency and keep the color of the eggplants from oxidizing. Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration 3

Step 3

This is plum-flavored horsetail fish. Take two pieces and soak them in water. I washed them but did not soak them because the salted fish I bought here is relatively soft. Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) How-to Illustration 4

Step 4

Chop ginger, garlic and onion into mince, dice mushrooms and dice salted fish. Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 5

Step 5

Remove the eggplants, drain the water, and sprinkle with dry starch. This is so that the eggplants will not absorb too much oil when fried, and the final product will not be greasy.Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 6

Step 6

Heat oil in a pan until it reaches 160 degrees, then fry the eggplant until soft for about two minutes. Remove and drain the oil. Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 7

Step 7

Heat oil in a pot, add salted fish and minced meat and stir-fry until fragrant Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 8

Step 8

Add mushrooms, onion, ginger and garlic and sauté until fragrant Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration 9

Step 9

Add the eggplant and stir-fry for a while Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 10

Step 10

Pour in chicken stock Cantonese cuisine-salted fish and eggplant stew (with tips for not greasy eggplant) recipe 11

Step 11

Add cooking wine, light soy sauce, fish sauce, balsamic vinegar, sesame oil, pepper, chicken essence (optional) and appropriate amount of salt to taste. Note that salted fish will be salty. After boiling, add water starch to thicken. Don't turn it too much to avoid the eggplants falling apart. If you like it spicy, you can add chili rings at this time. Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 12

Step 12

Pour into the claypot, cover with a lid, turn down the heat and simmer for ten minutes until the eggplant is fragrant, sprinkle with chopped green onion and serve. Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 13

Steps13

There is nothing better than a pot of salty, fresh and soft eggplant mixed with rice. Cantonese cuisine-salted fish and eggplant stew (with eggplant not greasy) Tips) Illustration of how to do it 14

Step 14

One more Cooking tips for salted fish and eggplant stew