Braised eggplant with catfish

Cuisine: Northeast Cuisine Production Material: 1,500 grams of catfish (tips for buying fish: the black ones are farmed; The pale blue belly is yellow) kill and wash; 2000g purple eggplant (can be added or subtracted according to the number of people); 50 grams of onion; 50 grams of garlic cloves (pats); 30 grams of shredded ginger; 10 grams of pepper powder; 20 grams of soy sauce; 10 grams of cooking wine; 10 grams of salt; 10 grams of monosodium glutamate; 15 grams of sugar; 100 grams of soybean oil; 50 grams of soybean sauce (now there are generations of, Xu Shi, soy sauce must be used, otherwise the taste is not right) Production method: 1. Heat the pot, add oil, add onion, garlic cloves (shredded ginger), stir-fry and add soy sauce, soybean sauce, pepper powder and sugar. Add water after frying, add eggplant and catfish. (The amount of water is better than the eggplant.) 2. Boil on a big fire, simmer on a small fire for 40 minutes to collect juice, and put monosodium glutamate out of the pot and put it on the plate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)