Yu Xiang Eggplant Casserole

Cooking StepsHow to cook Yu Xiang Eggplant Casserole step by step

Cooking Process

1. 
   Step 1 Detail

   Cut eggplant into rectangular pieces, sprinkle with salt and let marinate for a while. Mince the pork, slice the small chilies open, soak the dried shrimp until softened, and soak the dried shiitake mushrooms until rehydrated then slice into small pieces.

2. Step 2 Detail

   Toss the eggplant pieces in cornstarch. Heat a wok with oil over high heat and stir-fry until the surface turns lightly golden, then remove and set aside.

3. Step 3 Detail

   Prepare the sauce: mix dark soy sauce, aged vinegar, sugar, cornstarch, and MSG together in a bowl.

4. Step 4 Detail

   Heat oil in the wok, add ground pork, carrot, dried shrimp, shiitake mushrooms, cooking wine, and doubanjiang. Stir-fry until fragrant, add a splash of water and bring to a boil. Add the eggplant and bring to a boil again, pour in the sauce and cook until thickened, then drizzle with a little oil.

5. Step 5 Detail

   Transfer to a preheated clay pot, bring to a boil, add scallion segments, cover with the lid for a moment, and serve.