茄子素咸鱼煲Eggplant with Salted Fish Pot

【材料】
茄子350克、鲜冬菇3朵（切丁）、素梅香咸鱼50克（切丁）、红辣椒1只（切丁）、大豆肉碎2汤匙、姜6片、芫茜少许

【调味料】
素蚝油1汤匙、生抽1汤匙、黄糖1⁄2茶匙、胡椒粉1⁄8茶匙、水150毫升 、麻油1⁄2茶匙

【做法】
1.将茄子削皮切段，烧热油，加入茄子略过油，盛起沥干待用。
2.将所有调味料捞匀备用。
3.大豆肉及素咸鱼分别炸至香脆，盛起沥油。
4.锅内放入姜片和冬菇先炒香，加入茄子和调味料，再加入1汤匙炸大豆肉和红辣椒煮至汁浓稠。
5.撒上素咸鱼粒及剩余大豆肉粒、芫茜和麻油即可上桌。

【Ingredients】
350g eggplant, 3 fresh mushroom (diced), mock Mei Xiang salted fish (diced), 1 red chili (diced), 2 tbsp soy bean (chopped), 6 slices ginger, some coriander

【Seasoning】
1 tbsp vegetarian oyster sauce, 1 tbsp soy sauce, 1⁄2 tsp brown sugar, 1⁄8 tsp pepper, 150ml water, 1⁄2 tsp sesame oil

【Method】
1.Skinned eggplant and cut into sections; and then blanch in hot oil and drain.
2.In a bowl, mix all the seasoning and set aside.
3.Deep fry soy bean until fragrant, follow with mock salted fish and drain.
4.Saute ginger and mushroom in wok until fragrant, add in eggplant and seasoning plus 1 tbsp of fried soy bean and red chili, simmer until gravy thicken, transfer dish to claypot.
5.Sprinkle in salted fish, the remaining of fried soy bean, coriander and sesame oil, done.