Minced Pork Ribs
with Eggplant
Eggplants hold significant importance in Chinese culture, particularly in culinary traditions. They are widely used in a variety of dishes, symbolizing abundance and fertility due to their rich, purple color and prolific growth. Additionally, eggplants are often featured in traditional Chinese medicine, believed to have cooling properties that balance the body's heat. Their presence in festivals and seasonal dishes further exemplifies their cultural value and versatility.
Ingredients
- Eggplant, 250g
- Minced pork, 50g
Seasoning
- Doubanjiang, 20g
- Ginger, 10g
- Garlic, 10g
- Onion, 10g
- Sugar, 15g
- Black vinegar, 10g
- Chicken powder, 2g
- Huadiao wine, 5g
- Pepper, 1g
- Sesame oil, 5g
- Fresh soup, 100g
- Salt, as appropriate
- Starch, appropriate amount
Instructions
- Heat oil in a pot to 180°C, add eggplant cut into strips, and fry until cooked. Remove.
- Add a small amount of oil, then add the doubanjiang, ginger, onion and garlic; stir-fry until the color and aroma develop.
- Add the fresh soup and stir-fried minced pork, and bring to a boil.
- Add sugar, salt, pepper, chicken powder, sesame oil, Huadiao wine, black vinegar and the remaining seasonings.
- Add the eggplant and cook until fragrant.
- Thicken the gravy and add the green onions.