Main Ingredients:
Fish Fillet: 1 piece; Eggplant: 1 piece.
Additional Ingredients:
Scallions: 10 pieces; Ginger: 4 slices; Garlic: 5 cloves; Dried Chilies: 5 pieces; Sichuan Peppercorns: 20 grains; Doubanjiang (Chili Bean Paste): 2 tablespoons; Organic Flaxseed Oil: 20g; Vinegar: 5ml; Light Soy Sauce: 5ml; Granulated Sugar: 4g; Ground Pepper: 4ml; Salt: 3g; Cooking Wine: 3ml.
Taste: Savory; Cooking Method: Braising; Time: Ten minutes; Difficulty: Moderate.
【Delicious and Nutritious Home-cooked Dishes on the Commoner’s Table】Eggplant Braised Fish Fillet Cooking Steps
Prepare the ingredients: fish fillet, eggplant, organic flaxseed oil, dried chili segments, Sichuan peppercorns, ginger slices, garlic, scallion pieces;
Rinse and pat dry the fish fillet, cut into strips, marinate with a pinch of ground pepper, salt, and cooking wine, set aside for a moment; rinse and pat dry the eggplant, cut into strips, season with a pinch of salt, set aside for a moment, then discard the dark liquid from the eggplant, rinse again, and drain;
Heat a wok, add a suitable amount of organic flaxseed oil;
No need to heat the oil, immediately add the Doubanjiang and stir-fry until fragrant;
Add dried chilies, Sichuan peppercorns, ginger slices, garlic, and scallion pieces, stir-fry until fragrant;
Add light soy sauce, vinegar, granulated sugar, ground pepper, bring to a boil with water;
Add the fish fillet and cook for about 2 minutes;
Add the eggplant;
Once all ingredients are cooked, taste and adjust salt as needed, stir-fry evenly;
Turn off the heat, transfer to a serving plate.
