Ingredients (for 4):- Eggplant - 1
- Salted fish - 2 tbsp
- Pork - 100 g
- Soy sauce - 1 tsp
- Ginger - 1 tbsp
- Garlic - 1 tbsp
- Spring onion - 2 tbsp
- Chili bean paste - 1 tbsp
- Rice wine - 1 tbsp
- Sugar - 2 tsp
- Zhejiang vinegar - 2 tbsp
- Sesame oil - 1/2 tsp
Procedures:
1. Mince the pork and then season with soy sauce and a tablespoon of water to marinate for 30 minutes.
2. Remove the stem of the eggplant, then cut into strips of 1 cm x 6 cm.
3. Heat a pot with oil sufficient to cover the eggplant strips. When it is very hot, add the eggplant to deep-fry until slightly browned. Remove and drip off the oil.
4. Heat a wok with 2 tablespoon of oil, then add the ginger, garlic and spring onion to stir-fry.
5. Add chili bean paste, salted fish and minced pork to stir-fry. Sprinkle with rice wine. Season with sugar, Zhejiang vinegar and then add 2 tablespoon of water.
6. Add the eggplant back in to cook until absorbed the flavors. Then add sesame oil.
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