Name: Yuxiang Eggplant Box (garlic Hot Sauce Version)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Purple long eggplant; 250g Pork filling; 2 spoons Chicken Bouillon Powder; Some starch; 1 spoon Five spice powder; Some oil; 2 pcs egg; 2 pcs parsley; 2 spoons Seafood soy sauce; 2 spoons Oyster sauce; Some Flour; 3 spoons Lee Kum Kee Garlic Hot Sauce; 1 spoon salt; 1/2 a piece shallot; 2 spoons Sugar

Yuxiang Eggplant Box (garlic Hot Sauce Version)

by Wave your head

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Be lazy to make a simple eggplant box with fish flavour sauce and give it away"

Yuxiang Eggplant Box (garlic Hot Sauce Version)

1. Purple long eggplant, pork filling (fat and thin 3:7), coriander, chives, washed and set aside

2. Coriander, green onion, minced into the meat, add oyster sauce, seafood soy sauce, sugar, five-spice powder, chicken essence, salt, meat, mix well

3. Peel the eggplant, cut two pieces in a group (cut in the middle without cutting), and set aside

4. Put the minced meat into the eggplant cut and set aside

5. Adjust the paste of fried eggplant, starch: flour=1:1, add 2 eggs, and stir into a paste with a suitable amount of water (the bone broth I added)

6. The batter seals the eggplant with meat filling and fries it in the pan

7. Set the fried eggplant box aside, set aside the oil pan, pour the fried eggplant box, low heat

8. Add fish sauce = Lee Kum Kee garlic chili sauce + sugar + oyster sauce + cooking wine + starch + water (the bone broth I added). Stir fry, simmer for a minute, collect juice, serve