jeung bao ke zi bou
Ingredients: long eggplants, vinegar, oil, garlic, ginger · 45 min cook time · 412kcal · ~₩15,500
Ingredients
650g long eggplants, 1touch vinegar, 2tbsp oil, 4cloves garlic, 0.5inch ginger, 1tbsp minsi ground bean sauce, 1tbsp Guilin chili sauce, 0.5tbsp liaojiu (Shaoxing wine), 1.5cup stock or water, 1tsp sugar, 0.125tsp salt, 0.125tsp MSG, 1bunch cilantro, 3pieces shiitake mushrooms, 200g pork shoulder (boston butt), 50g pork fat, 0.5tsp soy sauce, 0.25tsp white pepper powder, 0.5tbsp starch, 0.5tsp chicken bouillon powder
Instructions
1. Cut off the top of two long eggplants (about 600-700g) and peel, leaving some strips for color. Cut into 5cm-ish sections, then slice into thirds, and cut the slices into three again, giving 5cm sticks about 2cm wide.
2. Toss the cut eggplant in a big bowl, soak with water and a touch of vinegar for 15 minutes to draw out bitterness. Drain until no water is dripping.
3. Heat a wok until piping hot, turn off heat, add half tbsp oil and swirl. Heat on high, add eggplant, spread into one layer, and fry until browned. Turn the wok, flip, and spread again, frying until softened and wilted. Turn off heat and remove eggplant.
4. In the same wok, heat on medium, add 1.5 tbsp oil and swirl. Add four big cloves of minced garlic and 1/2 inch minced ginger. Fry until fragrant, about 1 minute.
5. Add 1 tbsp minsi ground bean paste and break it up with a spatula. Once broken up and fragrant, add 1 tbsp Guilin chili sauce. Fry together until well combined.
6. Swirl in about 1/2 tbsp liaojiu (Shaoxing wine). Add the eggplant back in. Quick fry, then add 1.5 cups of stock or water.
7. As it comes to a boil, season with 1 tsp sugar, 1/8 tsp salt, and 1/8 tsp MSG. Once at a boil, transfer to a clay pot or other smaller pot, cover, and simmer on medium-low for 15 minutes.
8. After 15 minutes, the eggplant should be completely softened. Add a touch more salt if needed. Top with chopped cilantro.
9. Soak three shiitake mushrooms in cool water for at least four hours or overnight. Remove, squeeze, and snip off stems, reserving the soaking liquid. Dice two shiitakes and cut the other into eight slices.
10. Marinate the shiitake slices with 1/4 tsp sugar, 1/2 tsp soy sauce, and a sprinkle of white pepper powder. Separate slices from diced mushrooms and set aside.
11. Finely dice pork fat. Hand mince pork shoulder (or use ground pork from shoulder) for 3-4 minutes, periodically folding and chopping to create a sticky, uniform paste.
12. Transfer the pork paste to a bowl. Add 1 tsp salt and mix for 30 seconds. Add 1 tbsp shiitake soaking liquid and mix for another 30 seconds. Repeat this process for a total of five tablespoons of soaking liquid, adding it bit by bit.
13. Mix 1 final tbsp of shiitake soaking liquid with 1/2 tbsp starch, then mix into the pork paste in the same way.
14. Season the pork mixture with 1/2 tsp sugar, 1/2 tsp chicken bouillon powder, 1/4 tsp white pepper powder, and 1/8 tsp.
Source: Watch the original video