SPICY CLAYPOT EGGPLANT WITH MINCED PORK (鱼香茄子煲) The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!
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Prep Time: 30 mins
Cook Time: 30 mins
Servings: 5
Author: Bee Leng | The Burning Kitchen
Ingredients:
20-30 gm Dried Cuttlefish
2 TBsp Chinese Rice Wine Shao Xing Jiu (to marinate the cuttlefish)
180 gm Lean Pork Whole or minced
2 Dried Chinese Mushrooms Medium sized
2 cloves Garlic Or 2 tsp chopped garlic
350 gm Eggplant
50-60 gm Cornflour To coat the egg plant
300 ml Oil To deep fry the egg plant
3 TBsp Garlic Oil From frying the crispy garlic
2 1/2 TBsp Taiwan Chilli Bean Paste
200 ml Water
Marinade Ingredients
1.5 tsp Cornflour
1 tsp Light Soy Sauce
1/4 tsp Salt
2 tsp Oil
Cornflour Slurry
1 TBsp Cornflour
1/2 TBsp Water
Garnishing
1 Chilli Large
1 stalk Parsley
Crispy Garlic
6 tbsp Oil
20 cloves Garlic
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Негізгі бет Ep#5 Spicy Claypot Eggplant with Minced Pork (鱼香茄子煲) | Cooking Demystified by The Burning Kitchen
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