Dongpo EggplantEggplantThe name suggests that this dish originated from Dongpo pork. Dongpo eggplant is a common and traditional Chinese dish in the Jiang and Zhejiang regions.Eggplant is nutritious and when made into Dongpo eggplant, it has a glossy appearance, soft, tender, and fragrant taste, making it very popular.

Ingredients

Dongpo Eggplant

Main Ingredients

1 eggplant.When selecting eggplants, it's best to choose purple ones that are slightly larger in size.Long Eggplant.

Auxiliary Ingredients

PorkFilling: 50g.The pork needs to be chopped into minced meat beforehand, or you can buy pre-made pork filling. If you chop it yourself, you can chop it finer for a better texture.

Seasoning

Salt: 1/2 teaspoonSugar1/4 teaspoonSoy sauce1 tablespoonChili oil1 tablespoonGinger1 piece, garlic 1 clove, scallions 1 bunch, cornstarch, water, salad oil.

Cutting and Frying Eggplant

Dongpo Eggplant

1. After removing the stem from the eggplant, wash it thoroughly. Estimate the length of the eggplant and cut it into segments. Then, use a knife to cut the eggplant into 4-6cm eggplant chunks.

2. Taking one eggplant chunk as an example, use a knife to make three cuts horizontally and vertically on the surface of the eggplant, creating 9 small compartments with a depth of 1/2.

3. Heat a small amount of cooking oil in a pan until it's slightly hot, then reduce the heat to low. Add the eggplant chunks and fry over low heat until the eggplant flesh turns green and becomes slightly yellowish. Then, remove the eggplant from the pan.

Frying Minced Pork

Dongpo Eggplant

1. Add an appropriate amount of cooking oil to the pan and heat it. Add the minced pork and stir until the pork turns color.

2. Add chopped green onions, ginger, and garlic to the pan to release their aroma, then add soy sauce (1 teaspoon), salt (1/2 teaspoon), and sugar (1/4 teaspoon).Chili oil1 tablespoon.

3. Add an appropriate amount of water to the pan and heat for 1-2 minutes, stirring. The aroma will come out.

EggplantSteamingPreparation and Plating

Dongpo Eggplant

1. Arrange the fried minced pork on the bottom of the plate, preferably in a cross shape. Then, arrange the fried eggplant chunks on top of the pork. Finally, pour the remaining sauce from the pan over the eggplant.

2. Place a layer of cling film on the plate where you placed the eggplant. Place it in a steamer or steamer rack, cover the pot, and steam for about 10 minutes.

3. Remove the steamed eggplant. Pour the sauce into a small bowl. Then, arrange the minced pork on the surface of the eggplant.

Making and Thicken the Sauce

Dongpo Eggplant

1. Pour the sauce from the small bowl into the pan and heat over medium heat.

2. Mix cornstarch (1/2 teaspoon) with cold water to create a slurry. Stir the slurry into the pan in one direction.

3. When the sauce thickens and becomes slightly transparent, turn off the heat. Use a small spoon to drizzle the cooked sauce over each eggplant chunk. Sprinkle with chopped scallions.