Spicy Eggplant With Salted fish In Hong Kong Style
Hello everyone
Today I will share with you "Spicy Eggplant With Salted fish In Hong Kong Style"
Minced pork 150 grams
1 eggplant 300 grams
40 grams of salted fish
2 slices of ginger
2 garlic cloves
2 chili
1/2 tablespoon chili (broad) bean sauce (revised)
1 teaspoon Chu Hou Sauce
Marinate the minced pork first
Put a bit of white pepper powder
The salted fish and chili bean sauce have a salty taste
So put less salt
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon starch
1 tbsp water
A bit of cooking oil
Mix well and marinate for 15 minutes
Pan-fry the salted fish
Scoop out when fry to fragrance
Remove the bones of salted fish
Chop
Add in a bit of sugar
Mix well
1/2 tablespoon chili bean sauce (revised)
This kind of chili bean sauce
Sometimes there whole broad beans inside
Chop it if has
1 teaspoon Chu Hou Sauce
Deep-fry the eggplant
The oil is almost reaching smoking point
It is time to cut the eggplant
It will be oxidized if cut early
It needs to soak in salt water if cut earlier
Eggplant is rinsed
Peeled or not is ok
Peeled would be more tender
Not peeling the anthocyanin is very beneficial
The oil temperature is about 180 degrees
Deep-fry with high heat throughout
Deep-fry the eggplant until slightly yellow then scoop out
Saute the chopped ginger and garlic
Add in minced pork
Fried pork and set aside
Turn to low heat
Saute the mixed chili bean and Chu Hou sauce
Turn to high heat
Pour in 1 tablespoon of Shaoxing wine
Add in fried eggplant
Add chopped salted fish
On the other side
Already heated a clay pot
Add in a bit of cooking oil in the heated clay pot
Add in spring onion stems
Pour in the eggplant to the clay pot
If you prefer more juicy
Thickening before turning to the pot
It is ready to serve now
Someone will to have a thin thickening sauce
I forgot to put the chili 😜