Wineshark Cooking Class - Steamed Eggplant with Dried Anchovies 銀魚乾蒸茄子

Ingredients (for 4):

• Japanese eggplant - 3
• Dried anchovies - 40 g
• Pork belly - 160 g
• Garlic - 1 tbsp
• Red chili - 1
• Spring onion - 1 sprig
• Sweet bean paste - 1 tsp
• Oyster sauce - 1/2 tsp

Procedures:

1. Cut the eggplant in halves and put in water. Add 1 tbsp of white vinegar to the water.

2. Soak the dried anchovies in water until softened.

3. Cut the garlic and red chili into small pieces.

4. Cut the pork belly into pieces. Marinate with 2 tsp of soy sauce and 1 tsp of sesame oil. Then add 1 tsp of oil to mix well.

5. Drain the eggplant and steam for 8 minutes. 

6. Drain the anchovies and wipe dry with kitchen paper. Then pan fry until golden. 

7. Remove the anchovies for later use.

8. Stir fry the pork belly.

9. Add in the garlic and red chili.

10. Add the sweet bean paste and oyster sauce to mix well.

11. Cut the eggplant into sections, and put on the serving plate.

12. Put the pork belly on top of the eggplant.

13. Scatter the anchovies on top.

14. Steam the dish for 3 minutes.

15. Scatter the chopped spring onion on top, then serve.