Ingredients (for 4):
- Pork intestine - 180g
- Eggplant - 250g
- Pickled vegetables - 20g
- Water - 200ml
- Dried shrimp - 10g
- Ginger - 15g
- Garlic - 20g
- Red chili - 10g
- Chinese leek - 40g
- Basil - 20g
- Rice vinegar - 1 tbsp + 1/2 tsp
- Rice wine - 2 tbsp
- Spicy bean paste - 2 tbsp
- Soy sauce - 2 tbsp
- Sugar - 2 tbsp
- White pepper powder - 1/2 tsp
- Tapioca starch - 1 tbsp
Procedures:
1. Put water into the pot to fully submerge the pork intestine, and then add 1 tbsp of rice vinegar. Heat to boiling and then cook for 10 minutes.
2. Rinse and then cut into sections.
3. Cut the eggplant into chunks, then soak in water added with 1/2 tsp of rice vinegar to prevent it turning black.
4. Soak the dried shrimp in rice wine for 5 minutes, then drip dry.
5. Cut the pickled vegetables into sections.
6. Cut the Chinese leek into sections, cut the ginger into slices, and cut the red chili into small pieces.
7. Mash the garlic into small pieces.
8. Heat the pot with oil, and when reaches 170 degree Celsius, add the eggplant in to deep fry for 30 seconds.
9. Remove and drip off the excess oil.
10. Pick the leaves from the basil for later use.
11. Mix spicy bean paste, soy sauce, sugar and white pepper powder together.
12. Heat the pot with a bit of oil, and then add in the dried shrimps to stir fry briefly.
13. Add in the ginger. Continue to stir fry.
14. Add in the mashed garlic and red chili.
15. Add the mixed seasoning in. Stir well.
16. Add in the pork intestines. Mix well to ensure each piece is turning colour and absorbing the flavours.
17. Add in the eggplant and pickled vegetables, continue to cook.
18. Add 200ml of water in.
19. When the sauce is boiling again, add in the Chinese leek. Stir well.
20. Prepare the tapioca starch and add in 1 tbsp of water. Then slowly pour in the pot to thicken the sauce.
21. Add basil into the pot. Mix well, turn off the heat, and serve.
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