盤龍釀茄子 Steamed Stuffed Chinese Eggplant **字幕 CC Eng. Sub**

🟢材料：
茄子 1 條 (250 克)
絞碎豬肉 200 克
薑 適量
澱粉 1 湯匙
生抽 1 茶匙
蠔油 1 茶匙
糖 1/2 茶匙
鹽 1/8 茶匙
胡椒粉 1/8 茶匙
熱油、蒸魚豉油 適量

🟢做法：
1️⃣豬肉用少許薑末、胡椒粉、1/8 茶匙鹽、1/2 茶匙糖、1 茶匙生抽、1 茶匙蠔油、1 湯匙澱粉和少許油拌勻成肉餡，備用。
2️⃣茄子放筷子上，切成連片，不要切斷，在茄子片中釀入豬肉餡，大火蒸12-15分鐘，視茄子和肉餡大小而定。
3️⃣出鍋後，淋上熱油及蒸魚豉油或勾豉汁芡即可。

🟢Ingredients:
Eggplant - 1 (250g)
Minced pork - 200g
Ginger - as needed
Cornstarch - 1 tablespoon
Light soy sauce - 1 teaspoon
Oyster sauce - 1 teaspoon
Sugar - 1/2 teaspoon
Salt - 1/8 teaspoon
Pepper - 1/8 teaspoon
Hot oil, seafood soy sauce - as needed

🟢Cooking Directions:
1️⃣ Mix the minced pork with a little ginger, 1/8 tsp of white pepper powder, 1/8 tsp of salt, 1/2 tsp of sugar, 1 tsp of soy sauce, 1 tsp of oyster sauce, 1 tbsp of cornstarch, and a little oil to make the filling, and set aside.
2️⃣ Cut the eggplant into slices without cutting through, and stuff the minced pork filling in between the slices. Steam over high heat for 12-15 minutes, depending on the size of the eggplant and filling.
3️⃣ Once cooked, drizzle with hot oil and seafood soy sauce, or thicken with fermented black bean sauce.

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