Eggplant With Shredded Pork In Spicy Saucepot 魚香茄子煲
Eggplant With Shredded Pork In Spicy Saucepot 魚香茄子煲 | Chinese Restaurant Burnaby Brentwood
Eggplant pot belongs to Cantonese cuisine. In fact, it has a long history. In Jia Sixie 's "Qi Min Yao Shu", "the method of eggplant" is the ancestor of eggplant pot. The word "繹" means that the clay pot is placed on the fire. Make the fragrance. Soy sauce, scallion white, and eggplant together, let it cook, add minced pepper and ginger." That is, don't stick to iron, cut the tender eggplant into four pieces and blanch in boiling water, only use fresh green onion as oil. The oil, the scallions that are simmered with the eggplant can only be picked by hand. As for the "pepper", it is of course the Chinese prickly ash. During the Han and Wei Dynasties, the pepper seemed to have not spread to the Middle Earth, and the pepper was imported in the last few hundred years.
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