材料：
茄子500克、炸油适量、蒜头2瓣（剁碎）、姜茸1/2汤匙、青葱粒1汤匙、辣豆瓣酱2汤匙、猪肉碎100客、虾肉100克（剁碎）、花雕酒1茶匙
调味料：
酱油1茶匙、李派林黑醋1茶匙、白糖1茶匙、鸡精粉1/2茶匙
勾芡：混合
薯粉1茶匙、清水1汤匙
做法：
1.把茄子切5-6公分长段，然后每段一开四，浸泡盐水（以防止变黑）。
2.以热油炸茄子2-3分钟至软身，滴干油。（图1）
3.另外以热油爆香蒜茸和姜茸，然后下辣豆瓣酱及葱粒，炒香后下猪肉碎和虾肉碎，炒至熟后下调味料，然后勾芡。（图2-6）
4.最后加入茄子及灒酒炒匀即可。
INGREDIENTS:
500g brinjal, cooking oil for deep frying, 2 cloves garlic(chopped), 2 tbsps hot bean paste(tau pan cheong), 100g minced pork, 100g prawns(shelled and chopped), 1 tsp Shao Hsing Hua Tiau wine
SEASONING:
1 tsp light soy sauce, 1 tsp Worcestershire sauce, 1 tsp sugar or to taste, 1/2 tsp chicken stock granules
THICKENING:combined
1 tsp tapioce flour, 1 tbsp water
METHOD:
1.Cut brinjal into 5cm to 6cm lengths and quarter each of these sections. Soak in salted water then drain(this is to prevent from turning brown).
2.Deep-fry brinjal pieces in hot oil for 2-3 minutes till soft. Remove and drain. (pic 1)
3.Heat oil in a wok, saut’e chopped garlic and ginger until fragrant, add hot bean paste and chopped spring onion, continue saute for a few seconds until aromatic, add minced pork and prawns, stir fry until cooked. Add seasoning ingredients. (pic 2-6)
4.Mix in thickening, add fried brinjal and wine, toss well to mix.
