Cut 2 big eggplants into bite sized.
Fry in liberal amt of oil. Fry on medium heat and keep moving them until the eggplant soften and the oil is released..
Remove eggplant and add garlic ginger(3 clove plus 1 small knob) dice to the same wok and fry your pork. (200g)
Add 2 tbsp broad bean paste and 2 tbsp pepper chilli paste. Add half cup water..add 1 tbsp soy. 1 tbsp oyster sauce and 2tbsp sugar.
Fry until mixed well and add your eggplant. Mix on low heat and add corn starch slurry if requested.
Chilli pepper paste is frying 1/2cup Szechuan pepper and 6 big chilli on low heat and oil then blending until dry paste.
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