魚香茄子煲Fish-Fragrant Aubergine and Pork Claypot

Prep 15 min·Cook 25 min·Rest 15 min

1. 1You're here
   Step 1.

   Cut the aubergines into finger-length batons. Toss with the salt and leave for 15 minutes, then squeeze gently and pat dry.

   500 g Aubergines1 tsp Salt (for the aubergine)

   15 minKnife work

   Wok-chan's tip鑊仔貼士

   Salting draws out water so the aubergine soaks up far less oil and stays purple-skinned.
2. 2
   Step 2.

   Mix the pork with the light soy and cornflour. Stir the sauce ingredients together in a bowl.

   150 g Pork mince1 tsp Light soy sauce (for the pork)½ tsp Cornflour (for the pork)1 tbsp Light soy sauce½ tsp Dark soy sauce1½ tbsp Sugar1½ tbsp Chinese red vinegar1 tbsp Shaoxing wine120 ml Water1 tsp Cornflour

3. 3
   Step 3.

   Heat 4 tbsp oil in a frying pan over medium-high heat and fry the aubergine for 6–8 minutes, turning, until soft and golden. Lift out.

   500 g Aubergines5 tbsp Cooking oil

   7 minPan-fry
4. 4
   Step 4.

   Heat the claypot over medium heat for 3 minutes with the last 1 tbsp oil. Fry the pork, breaking it up, until no longer pink.

   150 g Pork mince5 tbsp Cooking oil

   3 minClaypot cooking
5. 5
   Step 5.

   Add the garlic, ginger, spring onion whites and chilli bean paste and fry for 1 minute until the oil turns red and fragrant.

   4 cloves Garlic, chopped10 g Ginger, chopped3 stalks Spring onions, white and green separated, chopped1 tbsp Chilli bean paste

6. 6
   Step 6.

   Add the aubergine and the stirred sauce. Cover and simmer for 4–5 minutes until the sauce is thick and glossy.

   500 g Aubergines1 tbsp Light soy sauce½ tsp Dark soy sauce1½ tbsp Sugar1½ tbsp Chinese red vinegar1 tbsp Shaoxing wine120 ml Water1 tsp Cornflour

   5 minBraise / stew
7. 7
   Step 7.

   Scatter the spring onion greens and serve bubbling in the pot.

   3 stalks Spring onions, white and green separated, chopped