CHINA FISH DISH RECIPES

Steps:

• Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
• Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
• Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
• Add marinated pork in to stir-fry until the color changes into white. Transfer out.
• Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, and doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
• Garnish chopped green onion (green parts) and serve with steamed rice.

Steps:

• Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.
• Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
• Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then fry mushrooms until soft.
• Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and sugar.Slow the heat after boiling and then simmer for 6-8 minutes. Drizzle some sesame oil.
• Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.
• Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).