eggplant with vinegar

Talong na may Suka
Eggplant with Vinegar
陳醋煮茄子

Sangkap	Panimpla
600g talong 2 tangkay dahon ng sibuyas 4 pirasong bawang 1 pulang sili 150g laman at taba ng baboy	3 kutsarang sukang brawn 1 1/2 kutsaritang asin 1 kutsaritang asukal 1 kutsaritang arina 1 tasang tubig
Ingredients	Seasoning
600g Eggplant 2 stalks Spring Onion 4 cloves Garlic 1 Red Chili 150g Pork (semi fat-lean)	3 tablespoons brown dark vinegar or Fujian dark vinegar 1 1/2 teaspoons salt 1 teaspoon sugar 1 teaspoon cornflour 1 cup stock

Pamamraan

Balatan ang talong at hiwain ng pahaba, Tadtarin ang dahon ng sibuyas. Pitpitin ang bawang. Hiwain ang pulang sili. Hugasan ang laman at taba ng baboy at gilingin.
Buhusan ng mantika ang mainit na palayok. Ilagay ang talong at iprito. Hinaan ang apoy hanggang lumambot ang talong. Hanguin.
Buhusan ng mantika ang palayok. Igisa ang natadtad na dahon ng sibuyas, bawang at pulang sili, Ihalo ang giniling na karne. Igisa hanggang maluto.
Ilagay ang talong. Ibuhos ang tubig at suka. Ihalong mabuti ang asin, asukal at arina. Lutuin hanggang sa lumapot at ihain.

Method

Peel eggplant, cut into stalks. Cut spring onion into chopped onion. Mash garlic. Dice red chili. Wash pork clean and mince.
Pour dash of oil into the preheated wok. Put in eggplant and stir-fry. Then spread and turn to low heat. Shallow-fry until soft. Scoop out.
Pour in dash of oil into wok, saute chopped onion, mashed garlic and red chili until fragrant. Add in minced pork. Stir-fry until cooked.
Return the eggplant. Pour in stock and dark vinegar. Mix salt, sugar, cornflour and dash of water well. Stir-fry and pour in at the same time.
Stir-fry until juice become thicken up. Dish.


Ingredients	Stir-fry the minced pork until cooked	Cook the stock with eggplant until cooked, season with vinegar and seasoning

c022u