小菜
由 CookWhatHK0 次收藏
茄子切好便放入鹽水中，煮之前才擠乾水，便不會變色。
將茄子以滾刀方式切成小塊，放入盤中，加入鹽水浸泡。烹煮前，將茄子擠乾水分，再放入保鮮袋，加入適量粟粉，搖晃均勻。燒熱鍋中的油，將茄子煎至軟身後取出備用。
Roll-cut the eggplant into small chunks, place in a bowl, add salt and soak in water, squeeze out the water before cooking, place in a plastic bag, add cornstarch and shake to coat evenly. Heat oil and pan-fry the eggplant until softened, then set aside.
將鹹魚與少量薑絲一同蒸約10分鐘，待涼後將魚肉拆出。蒜頭、大葱和薑則分別切碎。豬肉碎加入所有醃料，稍微醃製片刻。
Steam the salted fish with a little shredded ginger for 10 minutes, then flake the meat. Mince the garlic, leek and ginger. Lightly marinate the pork with the marinade.
重新燒熱鍋中的油，先爆香蒜蓉、葱花和薑末。接著放入拆好的鹹魚肉，炒至香後，再加入醃好的豬肉碎一同翻炒。隨後倒入調好的醬汁，稍微煮滾後，加入3湯匙水和之前煎好的茄子，繼續煮至再次沸騰。最後，根據個人喜好，加入適量的粟粉芡水勾芡收汁即可。 贴士 為了防止茄子切開後變色，建議切好後立即放入鹽水中浸泡，直到烹煮前才將其擠乾水分。
Heat oil, stir-fry the garlic, leek and ginger until fragrant, add the salted fish, and once fragrant, add the minced pork and stir-fry. Add the sauce, let it come to a slight boil, add 3 tablespoons of water, add the eggplant and bring to a boil, then thicken with cornstarch slurry to reduce the sauce.
