Hunan Copper Plate Eggplant (eggplant)

About Hunan Copper Plate Eggplant

Hunan Copperplate Eggplant is a classic traditional dish of Hunan and a representative work of Hunan cuisine. All cut into pieces, spicy, sour and fragrant, finely processed and famous for stewing, boiling, steaming and stir-frying. Tóngpán Qiézi is popular with local families and restaurants.

Ingredients

• 3 eggplants
• 100g minced pork
• Appropriate amount of cooking oil
• Appropriate amount of salt
• 1 tablespoon soy sauce
• Onions, ginger and garlic in moderation
• 1 spoon cooking wine

Preparation Steps

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

Cultural Notes

Hunan cuisine is one of the eight major cuisines in China and is famous for its spicy and sour taste. Hunan cuisine pays attention to the freshness of ingredients and fine knife skills. Chili fish head, Mapo tofu, braised pork, etc. are all classic representatives of Hunan cuisine. Hunan Copperplate Eggplant is a household name in Hunan. It is a must-have dish for festivals and family gatherings, and is the epitome of Hunan cuisine food culture.