Hangzhou Deep Fried Aubergines

See the full recipe here

Ingredients

• 400g aubergines

• Salt

• 350ml cooking oil for deep frying

• 75g minced pork

• 2 tsp chopped ginger

• 1 tbsp sweet fermented sauce (douban jiang)

• 2 tbsp stock

• 1 tbsp shaoxing wine

• 1 tsp light soy sauce

• ½ tsp dark soy sauce

• ½ tsp castor sugar

• ¼ tsp potato flour mixed with 2 tsp cold water

• 2 tbsp finely chopped spring onion greens

Instructions

• Cut the aubergines into 2cm strips. Sprinkle with salt and leave to drain for 30 minutes

• Heat the oil in a pan an to 180-200°C and deep fry the aubergines until golden. Remove from the pan and set aside

• Drain off the deep-frying oil, wash, then return to the hob. Heat up the 2 tbsp of oil, then stir-fry until cooked

• Add the ginger and stir into fragrant. And the fermented sauce and stir, then add the stock, shaoxing wine, soy sauce, and sugar. Add the aubergines and mix well

• Give the potato flour and water a quick mix then and pour slowly into the centre of the pan whilst stirring. Add the spring onions, stir, then serve

bon appetit