Eggplants with meat
This dish is very common in China especially in country houses in the Sichuan area. It is therefore an essentially poor preparation but rich in flavor and very simple and quick to make. My advice is to pay attention to the flame: the wok must be very hot but the ingredients must not burn. INGREDIENTS 1 eggplant vegetable oil 150 gr of ground pork 1 clove of minced garlic 1 tablespoon of minced ginger 1 finely chopped spring onion 2 tablespoons of soy sauce 3 tablespoons of Shaoxing rice wine 1 tbsp sugar freshly ground black pepper 1 teaspoon of chili oil 100 ml of chicken broth or water 1 teaspoon of sesame oil coarse salt
PREPARATION - Cut the aubergines into chunks there about 2 cm. Put the chunks in a colander, add a handful of coarse salt and allow to drain for at least 30 minutes. Then rinse carefully and dry with kitchen paper. - Heat the wok until it almost smokes. Add plenty of oil and fry the aubergines. - Remove the aubergines from the wok and keep them aside, absorbing the excess oil with kitchen paper. - Clean the wok with a piece of kitchen paper then put it back on the flame and heat it again. - Add a tablespoon of oil to the red hot wok, then the pork. Skip it for a few minutes and then add garlic, ginger, spring onion, continuing to turn. Then add a spoonful of water, rice wine, soy sauce, chili oil, chicken broth and sugar. Sprinkle with freshly ground black pepper. - Once all the ingredients start to boil, pour the eggplants, stirring constantly. Allow the liquid to evaporate and then add the sesame oil. - Serve hot or at room temperature.