Eggplant with Minced Pork and Salted Fish
The Meatmen
March 11, 2016
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
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| 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 | |
| 1½tbsp 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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