Пряный баклажан с соленой рыбой по-гонконгски

🟢材料：
絞碎豬肉150克
茄子300克
鹹魚40克
薑2片
蒜頭2粒
辣椒2隻
豆瓣醬1/2湯匙
柱侯醬1茶匙
胡椒粉少許
鹽1/4茶匙
糖1/2茶匙
紹興酒1湯匙
澱粉1/2茶匙
水1湯匙
油少許

🟢做法：
1️⃣ 豬肉用少許胡椒粉、1/4茶匙鹽、1/2茶匙糖、1/2茶匙澱粉、1湯匙水、少許油醃15分鐘。
2️⃣ 鹹魚煎香起骨切碎，加少許糖拌勻。
3️⃣ 1/2湯匙豆瓣醬和1茶匙柱侯醬混合備用，薑、蒜、辣椒切末備用。
4️⃣ 茄子高火炸至微黃撈出備用。
5️⃣ 熱鑊下油，加入薑、蒜、辣椒炒香。加入豬肉炒至微黃，加入混合好的豆瓣醬和柱侯醬炒香在瓦煲中熱油灒入1湯匙紹興酒，加入茄子和鹹魚翻炒均勻。
6️⃣ 炒好茄加轉入預熱砂鍋上桌。

🟢Ingredients:
Minced pork - 150g
Eggplant - 300g
Salted fish - 40g
Ginger - 2 slices
Garlic - 2 cloves
Chili peppers - 2 pieces
Chili bean sauce - 1/2 tablespoon
Chu Hou sauce - 1 teaspoon
White pepper powder - a pinch
Salt - 1/4 teaspoon
Sugar - 1/2 teaspoon
Shaoxing wine - 1 tablespoon
Cornstarch - 1/2 teaspoon
Water - 1 tablespoon
Oil - a small amount

🟢Cooking Directions:
1️⃣ Marinate the minced pork with a pinch of white pepper powder, 1/4 tsp salt, 1/2 tsp sugar, 1/2 tsp cornstarch, 1 tbsp water, and a little oil for 15 minutes.
2️⃣ Pan-fry the salted fish until fragrant, debone and mince it, then mix with a little sugar.
3️⃣ Mix 1/2 tbsp chili bean sauce and 1 tsp Chu Hou sauce together, set aside. Mince the ginger, garlic, and chili peppers.
4️⃣ Deep-fry the eggplant until slightly golden, remove and set aside.
5️⃣ Heat a wok with a little oil, stir-fry the minced ginger, garlic, and chili peppers until fragrant. Add the marinated minced pork and stir-fry until slightly browned. Add the mixed chili bean sauces and stir-fry until fragrant. Pour in 1 tbsp Shaoxing wine, add the eggplant and salted fish, stir-fry until well combined.
6️⃣ Transfer the mixture to the claypot and garnish with spring onions to serve.

📌Note:
*Chu Hou sauce is a type of Chinese sauce made from soybean paste, garlic, ginger, sesame paste, and other ingredients. It has a savory and slightly sweet flavor and is often used in Cantonese cuisine.
*Chili bean sauce aka Doubanjiang (broad bean paste) is a spicy and salty Chinese condiment made from fermented soybeans and chili peppers. It is commonly used in Sichuan cuisine.

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