Stuffed Eggplant (Hakka Style)

Stuffed Eggplant (Hakka Style)

　　Stuffed Eggplant (Hakka Style) is a home-style dish primarily made with eggplant and other ingredients.

　　Preparation Method

　　1. Wash the pork, mash it into a paste; slice the eggplant into 0.3 cm thick pieces, then score both sides with crisscross cuts. Finely chop the scallions, ginger, and garlic. Soak the starch in water.

　　2. Place the wok over high heat, pour in vegetable oil. When the oil is 70% hot, deep-fry the eggplant slices until cooked through, then remove and drain the oil. Return the wok to high heat, add a little oil, and when the oil is hot, stir-fry the pork paste. Add the chopped scallions, ginger, 10g of light soy sauce, and cooking wine. Thicken the mixture to make the filling (stuffing paste).

　　3. Place a spoonful of the meat filling between every two fried eggplant slices, arrange them in a bowl, and steam in a steamer over high heat for several minutes. Then invert onto a plate.

　　4. Place the wok over high heat, add a little oil, along with chopped garlic, 25g of light soy sauce, MSG, and broth. Thicken with a cornstarch slurry to make a flowing gravy. Drizzle with a bit of hot oil, and pour over the eggplant to finish.