Chinese
Chinese - Sichuan and Regional
Mapo Aubergine
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g aubergine, cubed
- • 100g minced pork
- • 2 tbsp doubanjiang
- • 1 tbsp Sichuan peppercorns, ground
- • 1 cup chicken stock
- • 1 tbsp light soy sauce
- • 1 tsp cornflour mixed with 2 tbsp water
- • 2 tbsp peanut oil
Preparation Steps
1
Phase 1
Fry the aubergine until soft and lightly browned, then drain.
2
Phase 2
Brown the minced pork in fresh oil.
3
Phase 3
Add the doubanjiang and soy sauce and cook until the oil turns red.
4
Phase 4
Pour in the stock, add the aubergine, and simmer for 6 minutes.
5
Phase 5
Stir in the cornflour slurry.
6
Phase 6
Dust with the ground peppercorns and serve.