Ingredients (for 4):
- Eggplant - 450g
- Pork - 100g
- Soy sauce - 1 tbsp
- Salt - 1 tbsp
- Sichuan peppers - 1/2 tsp
- Chili bean paste - 1 tbsp
- Ginger - 1 tbsp
- Garlic - 1 tbsp
- Spring onion - 2 tbsp
- Oil - 500ml
- Soy sauce - 1 tsp
- Chinese yellow wine - 1 tbsp
- Sugar - 2 tsp
- Zhejiang vinegar - 2 tbsp
- Sesame oil - 1/2 tsp
- Tapioca starch - 1 tsp
Procedures:
1.Mince the pork.
2. Cut the garlic finely and ginger into small pieces.
3.Crush the Sichuan peppers.
4. Cut the spring onion into small pieces.
5. Marinate the minced pork with 1 tbsp soy sauce and 1 tbsp water for 15 minutes.
6. Cut the eggplant into strips of 1.5cm x 6cm.
7. Soak the eggplant in light salty water (mixing 1 tbsp of salt with 1 litre of water) for 15 minutes. Wipe dry with kitchen paper.
8. Heat 2 cup of oil to medium-high temperature, then deep-fry the eggplant until the flesh turns slightly golden brown.
9. Remove the eggplant and drip off the excess oil.
10. Heat the pan with 2 tbsp of oil, then add in ginger and garlic, spring onion, crushed Sichuan peppers, and chili bean paste to cook until fragrance. Then add in the minced pork and stir-fry together.
11. Sprinkle with Chinese yellow wine, then add in sugar, Zhejiang vinegar, soy sauce and 2 tbsp of water.
12. When the sauce boils, add in the deep-fried eggplant and cook for a while.
13. Add in the tapioca starch mixed with water to thicken the sauce, then add sesame oil and turn off the heat.
14. Serve with some spring onion on top.
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