Fish-Fragrant Eggplant

Ingredients

• Eggplants: 2
• Ground pork: 50g
• Cooking wine: 1 tbsp
• Light soy sauce: 1 tbsp
• Rice vinegar: 1.5 tbsp
• Sugar: 1.5 tbsp
• Cornstarch: 1 tbsp
• Ginger: 15g
• Green onion: 20g
• Garlic: 15g
• Chili peppers: 25g
• Cooking oil: 5 tbsp

Instructions

1. Prepare Ingredients
   • Eggplants: Peel and cut into long strips, set aside.
   • Green onions, ginger, and garlic: Finely chop. Chili peppers: Mince finely, ideally into a paste. This releases red oil and enhances flavor. When frying, cook the chili paste on low heat to bring out the aroma.
2. Mix the Sauce
   • In a small bowl, combine cooking wine, soy sauce, rice vinegar, sugar, and cornstarch until smooth. Ensure there’s enough cornstarch so the sauce thickens when cooked, leaving just the red oil.
3. Fry and Stir-Fry
   • Heat a generous amount of oil in a pan to around 180°C (about 350°F). Add the eggplant strips and fry on high heat for about 2 minutes until the edges are slightly crispy. Remove and set aside.
   • Drain most of the oil from the pan, leaving a small amount. Add the ground pork and stir-fry over medium heat until cooked and some oil is released.
   • Add the chili paste and stir-fry on low heat until red oil is released.
   • Turn the heat to high, add half of the chopped green onions along with the ginger and garlic, and stir-fry until fragrant.
4. Add Eggplant and Sauce
   • Add the fried eggplant and stir well over high heat.
   • Pour in the prepared sauce, stirring until everything is well coated. Garnish with the remaining green onions and serve hot.