Another classic yet homely dish. The eggplants and minced meat are braised in a combination of spicy bean paste and soy sauce. It then absorbs all the umami like a sponge.
Also, don’t underestimate the salted fish, as it adds another layer of aroma to the dish.
Remember to cook more white rice with this for a perfect match!
Ingredients:
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3 medium eggplants
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150g minced pork
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50g salted fish in oil (cut into cubes)
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Oil for frying
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1 tbsp minced garlic
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1 tbsp minced ginger
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30g chopped spring onions
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3 tbsp cornstarch solution (1 tbsp cornstarch mixed with 2 tbsp sugar)
Sauce:
Steps:
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Cut 3 medium eggplants into 8cm sticks
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Heat enough oil in wok, deep fry eggplants until slightly brown
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Drain and set aside
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For sauce, add 2 tbsp light soy sauce,
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¼ cup water,
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2 tbsp spicy bean paste (adjust to preference),
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2 tbsp black vinegar,
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1½ tbsp sugar,
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and 1 tbsp hua tiao wine
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Mix well and set aside
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Heat 3 tbsp oil in wok
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Add 1 tbsp minced garlic,
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1 tbsp minced ginger
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Add 50g salted fish
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Stir fry until fragrant
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Add 150g minced pork
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Stir fry until cooked
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Add sauce mixture
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Mix well and bring to boil
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Add fried eggplants
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Mix and let it braise for 1-2mins
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Add 30g chopped spring onions
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Thicken with 3 tbsp cornstarch solution
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Mix well and serve
Source: Meatmen Channel. Reproduced with permission.