Cookpal recipe
「Yu Xiang Eggplant」
Already installed Cookpal? Tap below to open guided voice cooking.
Open Cookpal to cook
Open Cookpal to cookHere are the full ingredients and steps. Open Cookpal at any point for voice guidance in the kitchen.
Ingredients and amounts
- 2 eggplants
- 20g ground pork
- 3-5g salt
- 5-10g sugar
- 5g MSG
- 10ml light soy sauce
- 5ml dark soy sauce
- 10ml vinegar
- 100ml water starch
- 20-30g doubanjiang (chili bean paste)
- To taste: scallion, ginger, garlic, and bird's eye chili
Step-by-step method
Step 1
Cut the eggplants into strips.
Step 2
Mince the pork, chop the scallion, ginger, and garlic, and dice the bird's eye chili.
Step 3
Mix salt, MSG, sugar, light soy sauce, dark soy sauce, vinegar, and water starch in a bowl to make the sauce.
Step 4
Pour 300ml oil into the wok and heat over low heat until 70% hot (about 40 seconds, until smoke appears). Fry the eggplant for 2 minutes until the edges are slightly yellow, then remove. Reserve excess oil for other dishes.
Step 5
Leave 15-30ml oil in the wok, stir-fry the ground pork until it turns white, then remove.
Step 6
Add 15-30ml oil to the wok, stir-fry doubanjiang, scallion whites, ginger, and garlic until fragrant, then add the pork and stir-fry evenly.
Step 7
Add 80-150ml water (enough to reach about 80% of the eggplant's height), add the eggplant and the sauce, and stir-fry over high heat until the sauce thickens. Finally, add scallion greens, stir-fry evenly, and serve.