★ 魚香茄子一 簡單做法 ★ | Aubergine with Minced Pork Easy Recipe

張媽媽魚香茄子, 一道送飯一流的餸菜, 少少辣, 很開胃. 要試試啊!
MamaCheung's Aubergine with Minced Pork, great with jasmine rice.  Please try it at home!

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茄子又名矮瓜, 靚的茄子是有光澤和重身，不能太硬淨, 適合四至六人份量.

Aubergine is also known as eggplant.  A good aubergine should be heavy and shiny, not too hard.  This dish is enough for 4-6 people.

材料:

250克豬肉碎

一斤茄子

三粒蒜頭拍鬆切碎

適量水

一湯匙辣豆板醬

一茶匙雞粉

一湯匙鎮江醋

一茶匙薑蓉

兩粒紅葱頭切碎

適量葱

幾片尖紅椒

一茶匙生粉加兩湯匙水, 用來埋獻

Ingredients:

250g minced pork
600g aubergine
3 cloves of chopped garlic
water
1 tbsp spicy bean sauce
1 tsp chicken powder
1 tbsp Chinkiang vinegar
1 tsp chopped ginger
2 chopped shallots
some finely chopped spring onion
some sliced red chilli
1 tsp corn starch in 2 tbsp water for thickening the sauce

醃豬肉調味料:

生抽兩茶匙

一茶匙老抽

少許五香粉

一茶匙生粉用一茶匙水溝勻

一湯匙蝦米 (洗乾浸泡去腸)

半茶匙麻油

少許黑胡椒

Condiments to marinade the pork:

2 tsp soy sauce
1 tsp dark soy sauce
some five spice powder
1 tsp corn starch in 1 tsp water
1 tbsp dried shrimp (washed, rehydrated and deveined)
1/2 tsp sesame oil
some black pepper

做法:

先醃豬肉, 用生抽,老抽, 五香粉, 生粉水撈勻後加入, 令豬肉滑身些. 撈勻後加入半茶匙麻油, 少許黑胡椒粉. 茄子不用刨皮, 切一半. 茄子會氧化, 如不即時煮便要浸鹽水, 否則會變啡.

燒熱鍋, 加兩湯匙油, 放入紅葱頭,薑粒,爆炒.  蝦米要索乾水才炒,否則會令水彈到四圍係. 放入豬肉, 炒散令它煮熟, 中火大約煮兩分鐘.  豬肉煮熟後取出備用.  加一湯匙油, 蒜頭, 辣豆板醬(不是必要), 爆香後加入茄子.  加一茶匙糖和雞粉調味, 加一百毫升水後搇蓋煮兩分鐘, 煮熟茄子至軟身.  加入之前炒好的肉碎, 兜勻煮多半分鐘.  加入做魚香茄子必需的鎮江醋, 再搇蓋煮半分鐘, 加入生粉水用來埋獻, 慢慢加, 如看見濃杰度差不多變停. 加入葱,紅椒及麻油, 很美味的魚香茄子便完成了!

Summary:

Firstly, marinade the pork.  Mix into the minced pork with soy sauce, dark soy sauce, five spice powder and corn starch mix.  Then add in sesame oil and black pepper.

Aubergine does not need to be peeled, cut into large chunks.  Place in salt water to prevent them from turning brown (oxidation).

Heat up the pan, add 2 tbsp oil, then shallots, ginger, shrimps, then pork.  Use medium heat to cook the mince for 2 minutes until the pork is cooked thoroughly.  Remove them from pan.  Then add another tbsp of oil, put in garlic, spicy bean paste (optional), and aubergine, add 1 tsp of sugar, chicken powder and 100ml water, cover with lid and cook for 2 minutes until the aubergine softens.  Then add in the cooked mince, stir well and cook for another 30 seconds. Add in the Chinkiang vinegar before covering the lid and cook for another 30 seconds.  Afterwards, slowly pour the corn starch mix to thicken the sauce, then add in the spring onion, red chilli and sesame oil.

很滋味,你們都要試試做呀, 請訂閱我的頻道呀. 下次見!
This is a really delicious dish, please try it at home. I hope you like this dish and please subscribe to my channel to receive my future recipes.  See you!

下次見，拜拜

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