Fried Eggplant with Chinese Chilli Sauce

This is a Chinese cuisine.
It's popular also in Japan as one of the staple dishes of the eggplant.
Let's start cooking!

When the Chinese cuisine is cooked, I think that very important point is all necessary ingredients are prepared first.
Garlic, ginger, and the Welsh onion are minced.

Cut off stem and calyx.
The eggplant striped pattern is peeled off with the peeler.

Cut it coarsely.
Immersing it in water need not be done in this recipe.

It deep-fries in the oil at 180℃ at once when after cutting it.
It becomes a vivid color by deep-frying in the oil of the high temperature, and the taste improves, too.

Drain excess oil when it became float on surface of the oil.

Add the vegetable oil to a well-heated "Magic Wok", then add the minced of pork.

It stir-fries until the fat is transparent over high heat.

Lower the flame, add ginger, garlic, hot brown bean sauce and sweetened soybean paste.

It stir-fries enough.

Turn the flame to high heat.
Add chicken soup, sake, soy sauce, sugar, pepper, tea seasoned with tangle, and the eggplant.

After 1-2 min, lower the flame, add the Welsh onion.

Thicken it with cornstarch.
Make the fire stronger, then cook thoroughly.
Add vinegar at the end.

Dish up on the plate.
Let's eat!






Delicious food make me happy.
The eggplants are very soft like melting.
The good taste of the hot sauce is awesome!

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