Eggplant with Minced Pork and Salted Fish

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!

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Ingredients

Adjust Servings
3medium eggplants
150g minced pork
50g salted fish in oil (cut into cubes)
Oil for frying
1tbsp minced garlic
1tbsp minced ginger
30g chopped spring onions
3tbsp cornstarch solution (1 tbsp cornstarch mixed with 2 tbsp sugar)
Sauce:
2tbsp light soy sauce
¼cup water
2tbsp spicy bean paste (adjust to preference)
2tbsp black vinegar
tbsp sugar
1tbsp hua tiao wine

Directions

1.

Cut 3 medium eggplants into 8cm sticks
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2.

Heat enough oil in wok, deep fry eggplants until slightly brown
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3.

Drain and set aside
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4.

For sauce, add 2 tbsp light soy sauce,
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5.

¼ cup water,
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6.

2 tbsp spicy bean paste (adjust to preference),
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7.

2 tbsp black vinegar,
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8.

1½ tbsp sugar,
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9.

and 1 tbsp hua tiao wine
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10.

Mix well and set aside
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11.

Heat 3 tbsp oil in wok
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12.

Add 1 tbsp minced garlic,
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13.

1 tbsp minced ginger
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14.

Add 50g salted fish
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15.

Stir fry until fragrant
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16.

Add 150g minced pork
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17.

Stir fry until cooked
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18.

Add sauce mixture
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19.

Mix well and bring to boil
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20.

Add fried eggplants
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21.

Mix and let it braise for 1-2mins
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22.

Add 30g chopped spring onions
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23.

Thicken with 3 tbsp cornstarch solution
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24.

Mix well and serve
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