Ingredients :-
1 brinjal (cut into pieces)
200g belly pork (cut into pieces)
Seasoning :-
1 tablespoon tomato sauce
1 teaspoon white vinegar
2 preserved plums (mashed)
½ teaspoon rock sugar (pounded)
1 tablespoon taucheo
Few drops dark soy sauce
1 tablespoon water
Marinate :-
¼ teaspoon salt
¼ teaspoon chicken stock granules
1 teaspoon sesame oil
2 teaspoons tapioca four
¼ white granulated sugar
For garnishing :-
Some shredded red chillies
Some diced spring onions
Deep-fried garlic crisps
1. Coat sliced belly pork with marinade. Keep marinated for 20 minutes and then mix in seasoning.
2. Deep-fry brinjals briefly, remove and arrange on plate.
3. Place no.(1) on top of no.(2). Steam over high heat for 10 minutes. Garnish before serving.
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