Salted Fish and Eggplant Casserole

Method

1. 01

   Step 1

   Peel the eggplant, cut it into sections, then into strips. Mince the pork belly. Cut the salted fish into small pieces and fry them briefly. Mix the char siu sauce and oyster sauce in a bowl. Mix all the remaining seasonings in another bowl.

   

2. 02

   Step 2

   Heat oil in a wok. When the oil reaches 70% of its maximum temperature, add the eggplant and fry.

   

3. 03

   Step 3

   Fry the eggplant until golden brown and then remove from the oil.

   

4. 04

   Step 4

   Drain the oil and set aside.

   

5. 05

   Step 5

   Wash the pot clean, add plenty of water and bring to a boil. Add the eggplant and blanch for five seconds. (This step is to remove some of the oil from the eggplant, making it less oily and greasy.)

   

6. 06

   Step 6

   Wash the pot clean, then add a little oil, minced meat, and salted fish. Sauté until fragrant, then add the prepared sauce and stir-fry together.

   

7. 07

   Step 7

   Add water and bring to a boil.

   

8. 08

   Step 8

   Add the eggplant and simmer for one minute.

   

9. 09

   Step 9

   Thicken the sauce with a suitable amount of cornstarch slurry, then pour it into the cooked clay pot.

   

10. 10

    Step 10

    Finished product image