魚香茄子煲 Eggplant and salted fish casserole

魚香茄子煲


材 料 ：

茄子兩條

豬肉碎　半斤

鹹魚　１茶匙（蒸熟備用）



調味：

豆瓣醬　半茶匙

蒜蓉　２茶匙

韮黃　少許

紅椒絲　半茶匙

生抽　半茶匙

老抽　半茶匙



做法：

１．茄子切條炸４分鐘備用

２．用蒜蓉起鑊，放入豬肉碎炒香，再放鹹魚，豆瓣醬，紅椒絲，炒至乾身

３．放入茄子及一碗水，埋芡，最後放入蠔油，糖，生抽，老抽，再煮兩分鐘

４．放入預先燒紅瓦煲，加入韮黃煮３分鐘．即成




Eggplant and salted fish casserole

ingredients :
2 eggplants
1/2 catty minced pork
1 tsp salted fish (steamed and ready for use)


seasonings:
1/2 tsp yellow bean paste
2 tsp minced garlic
a little chinese chives
1/2 tsp red chilli slices
1/2 tsp soy sauce
1/2 tsp dark soy sauce
1 tsp oyster sauce



Procedures:
1.heat oil in wok and deep fry eggplant until throughly cooked about about 4 minutes.Drain and reserve for use
2.saute garlic.Add pork and stir fry.Add the salted fish, yellow bean paste and red chilli slices.Stir fry until the sauce has reduced to a minimal.
3.Stir in eggplant and a bowl of broth or water .Add oyster sauce,sugar,soy sauce and dark soy sauce for seasoning
4.cook for another 2 minutes.Put it into a heated casserole with chinese chives and cover for 3 minutes.Serve.