小菜
由 CookWhatHK0 次收藏
肉末茄條將茄條沾生粉炸至金黃，再與免治豬肉、青紅椒及鎮江香醋同炒，惹味送飯。
杭茄洗淨後切條，盆中放入清水，加入少許鹽，將茄條浸泡約 15 分鐘。
Wash the Hangzhou aubergines and cut into strips. Fill a basin with water, add a pinch of salt, and soak the aubergine strips for about 15 minutes.
豬肉切碎，準備好葱薑蒜蓉和青紅椒碎。
Mince the pork. Have the minced spring onion, ginger, garlic, and chopped green and red chillies ready.
將浸好的茄條擠乾水分，放入生粉中拋勻，使茄條均勻沾滿生粉。
Squeeze the soaked aubergine strips dry, then toss them in cornstarch until evenly coated.
鑊中下油，燒至八成熱。將茄條放入鑊中，炸數秒至金黃色，立即撈起瀝油。
Heat the oil in a wok until very hot (around 80%). Drop the aubergine strips in and fry for a few seconds until golden. Lift them out immediately and drain.
鑊中下 1 湯匙油燒熱，放入葱薑蒜蓉爆香，加入免治豬肉炒至變色。
Heat 1 tbsp of oil in the wok, stir-fry the minced spring onion, ginger, and garlic until fragrant, then add the minced pork and stir-fry until it changes colour.
灒入紹興酒、生抽，加入鎮江香醋和糖。
Deglaze with the cooking wine and light soy sauce, then add the fragrant vinegar and sugar.
加入茄條翻炒均勻。
Return the aubergine strips to the wok and toss to combine.
下青紅椒碎，加鹽和麻油，炒勻後關火即成。
Add the minced green and red chillies, salt, and sesame oil. Stir to combine, turn off the heat, and serve.
