Yuxiang Qiezi from The Taste of China by Ken Hom
This dish does not taste “fishy,” but it does use the spices and seasonings usually employed when preparing fish: hot, sour, salty, and sweet at the same time. It sounds (and tastes) very Sichuan...
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Ingredients
- 125 ml/4 fl oz chicken stock
- 700 g/1½ lb Chinese or regular aubergines
- 2 teaspoons ground red chilli
- 3 tablespoons rice wine or dry sherry
- 2 tablespoons finely chopped garlic
- 2 tablespoons dark soy sauce
- 2 tablespoons finely chopped ginger root
- 3 tablespoons Chinese black rice vinegar
- 450 g/1 lb minced pork
- 3 tablespoons finely chopped spring onions
- 2 tablespoons sugar
- 450 ml/16 fl oz peanut oil
- 1 tablespoon Sichuan peppercorns, roasted and crushed
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