Stir-fried Preserved Eggplant Skin with Cured Meat

Stir-fried Preserved Eggplant Skin with Cured Meat

　　Stir-fried Preserved Eggplant Skin with Cured Meat

　　Ingredients: 100g eggplant skin,

　　50g cured meat

　　Garnish/Seasonings: red chili slices, rendered lard, MSG, garlic leaves

　　Preparation: Soak the eggplant skin in cold water for 3–5 minutes, then stir-fry until dry and set aside. Heat oil in a wok, add the cured meat and stir-fry until fragrant. Add the eggplant skin and red chili slices, stir briefly, then add MSG and garlic leaves, stir well, and serve.

　　Cooking Tips: Choose cured meat with a balanced fat-to-lean ratio to enhance its rich, savory oil flavor.

　　Dish Characteristics: Master the soaking time to ensure the eggplant skin has a balanced saltiness. This is a distinctive home-style dish, a delightful addition to winter meals. In Yiyang, it’s common to air-dry vegetables, which can be stir-fried with cured meats—other options include air-dried green beans, air-dried shredded flat beans, air-dried bracken, air-dried chilies, and more.