"Yu Xiang Qie Zi is translated into “Fish-Fragrant Eggplants”. Very confusing, as there is no fish at all in the whole dish. But in Sichuan cuisine there are 23 different flavors; from red-oil flavor, to hot and sour, to lychee and many more -to us- strange flavors. And one of them is the fish-fragrant flavor."
Yu Xiang Qie Zi – Sichuan Eggplants
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- Recipe Card
Prep time 20mins
Cook time 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 Eggplants
- 1 chopped Red Chili
- 3 chopped cloves Garlic
- 1 inch chopped Ginger
- 3 chopped Spring-onion
- 2 tbsp Peanut Oil
- 300 g ground Pork
- Salt
- 2 tbsp Soy Sauce
- 2 tbsp Vinegar
- 2 tbsp Red Wine
- 2 tbsp Chili Bean Sauce
- 2 teaspoon Cornstarch
- 1 teaspoon Sugar
- 1 tbsp Water
- Pepper to taste
Method
Step 1
Cut the eggplants into long stripes. Put the cut eggplants into salted water and let sit for 15 minutes. Drain and slightly push the water out. Then dry with some kitchen paper.
Step 2
Heat the oil in a clay pot or a heavy pot and fry the eggplants. The eggplants will soak up a lot of oil but release it again later.
Step 3
Add the chopped garlic, ginger, spring-onion and chili and mix. Now add the pork and fry well while mixing often.
Step 4
Mix the ingredients for the sauce well together and add. Turn down the heat, cover the pan and let simmer for approx. 1 hour. (soy sauce, vinegar, red wine, chili bean sauce, cornstarch, water, sugar, pepper)
Step 5
You can cook the dish with or without the meat. Serve it with some steamed rice.