How to Cook Chinese Fish & Eggplant Clay Pot Recipe, CiCi Li – Asian Home Cooking Recipes
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Sometimes last month, I shared a video blog with you about my journey to become a chef. In the video, my shifu was teaching me …
hello, so why wine over the lid? I saw someone else do it also.
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Can u pls write the name of the cooking wine? Tks
Very good
Where did you purchase the clay pot
Is there a replacement.of eggplant or other veg bec im allergy to eggplant
Have to get a clay pot first then going to try it, thank you
What a funny fake-American accent! 😀
Pardon me, what is the name of the table top burner that you are using?
Awww nice one Cici ..I just made it and added some tofu.. it's as beautiful as you are.. Great Work 😂🙆♀️
🙄 she's supposed to submerge the eggplant in water for like 1 min..not do silly small sprinkles of water over the eggplant..now you know 👌
I tried this and it was really good! I usually don't like eggplants but when it's soft like this it's actually pretty good 😁 can't wait for leftovers tomorrow when the eggplants absorbed all that sauce flavorings 🙂
I will try to cook fish with eggplant but I'll use other kind of fish. hoping it will turn out well and delicious too. We don't have a clay pot but we have another kind of pot.
Must tie your hair…everytime you cook. Just saying😁
I have to try this. It’s one of my favorite dishes
How long did you cook it in a clay pot?
Just subscribed! Thanks for the upload..
Mouth watering Cici 😁
So you are just using the clay pot to serve? Why don't you cook in it?
I am an Indian where can I get this kind of ingredient please provide online link
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Half an egg white??? Cute!
wow,delicious.im gonna try your recipe tonight.thanks for the recipe.i love the way you cooking its clean and tidy
Where does one get a nice clay pot like that one?
Can You please, tell me the name of the pan and where can I buy it in USA?
Thanks!
Egg plant seems delicious
Hi, could you please upload more seafood base recipes and soup 🥣 coz in UK its cold.
Looking so delicious …make me hungry …
This recipe is superb and very presentable. Thank you pretty CiCi.
u look beautiful wow i just watch u not your work lol
I love eggplants with fish will cook one day. thank you for your recipe.
你是中国人吗?
I want to buy clay pot like yours but I'm here in Philippines
I really like your video, definitely gonna try it soon but I'm wondering, does the claypot really serve a specific purpose or is it more of a presentation style? I don't have a claypot and was wondering if it would turn out just as good if I finished it in the pan with a lid on there. Thank you
hi…i just want to thankyou for this recipe..eggplant and fish…i cooked it for tonight dinner and its quite nice,,,delicious,,,im a domestic helper in hk,,and i am always searching chinese recipes in youtube to learn more chinese or asian dishes,,,,,my employer says its nice…thankyou maam for your recipe…and i am happy that they like it too…God bless…
I used to despise eggplants because they were so mushy and looked unappetizing when they were cooked shivers then I tried the fish and eggplant claypot dish at a local Chinese restaurant and whoa!! that changed my opinion completely! the sauce was a little sweet and sour and the eggplant was so soft! but now I'm wary cuz of what you said about restaurant-style eggplants xD;; thank you so much for this recipe! I can't wait to try it.
OMG I swear I heard someone that had the same/similar voice as you today. Well yesterday(I was out), since is 2AM now. Then I thought, omg is it CiCi? Then when I turned my head, and it wasn't you.. Whoops. But omg… u guys sound so similar.
為什麼我的魚粘鍋呢? 火候怎麼調整呢?
+CiCi did you also cook it some in the clay pot – it was really bubbling a lot when you removed the clay pot lid, shortly after you poured in the wine – was that just the residual heat from the food?
CiCi – That dish looks awesome, and it combines 2 of my favorite foods. Interesting fact…some years ago I heard famous TV Chef Alton Brown claiming that contrary to popular belief, deep-fry doesn't necessarily use a lot of oil – assuming its done correctly. The key is you must have the right temperature, and you must remove the food at the right time. His claim is that the very high temperatures of the oil heat the food very fast – in doing so tiny air bubbles are continuously released. With the food item under pressure like this, oil cannot enter. In his episode he proves his point by measure the oil, then frying some chicken until the bubbles subside, removing the chicken and re-measuring the oil. Very little oil is gone – i think was just 2 teaspoons for 6 pieces (i.e. thigh, breast, etc) of chicken. Compare that deep-frying method to most wok STIR fries which typically call for 2 tablespoons of cooking oil.
There are many things that I love about an Asian Woman and one of them is that the food an Asian Woman can create is food that I can appreciate forever, I LOVE MY ASIAN WOMEN.
thank you miss cici li i try that recipe for dinner tonight and i well let you know how it turned out 😉😉😉😉😉
I would love to see a review of some restaurants and Chinese cultural events. (-: GL!
Have to try this
I wonder how this recipe would turn out if the fish being used was salmon.
Looks amazing. Thumbs up number 25. 🙂
tasty