Copper Plate Eggplant

About Copper Plate Eggplant - Hunan Cuisine

Hunan copper plate eggplant is a classic traditional dish of Hunan and a representative work of Hunan cuisine. Hot and sour, fragrant and carefully processed, Tóngpán Qiézi is famous for stewing, boiling, steaming and stir-frying. Tóngpán Qiézi is widely popular in local families and restaurants.

Ingredients

• 3 eggplants
• Minced pork 100g
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Instructions

1. 1. Heat oil in a pot and sauté minced garlic and chili until fragrant
2. 2. Add the Hunan copper plate eggplant and stir-fry over high heat until it changes color.
3. 3. Add eggplant, minced pork, onion, ginger and garlic and stir-fry until cooked
4. 4. Add chopped chili and soy sauce to taste and stir-fry quickly over high heat
5. 5. Pour in the cooking wine to remove the fishy smell and reduce the juice over high heat.
6. 6. Remove from the pan and serve on a plate

Cultural Notes

Hunan cuisine is one of the eight major cuisines in China and is famous for its hot and sour taste. Hunan cuisine pays attention to the freshness of ingredients and fine knife skills. Fish head with peeled pepper, Mapo tofu, and braised pork are all classic representatives of Hunan cuisine. Hunan copper plate eggplant is a household name in Hunan. It is a must-have dish at festivals and family gatherings and is the epitome of Hunan cuisine food culture.