Stuffed Eggplant with Baihua

The main materials are ready;

Chop onions and ginger into mince, and dice green and red peppers for later use. Green and red peppers are mainly used to flavor the soup, so you don’t need to add a lot;

Absorb the water from the shrimps, pat them into a puree with a knife and chop them roughly. Add a little minced ginger, cooking wine, salt, pepper, egg white and cornstarch and stir well;

Cut the long eggplant into 3 cm segments and cut through the middle;

Remove the corners and cut into equal long strips;

First cut a vertical knife on the surface of the eggplant strip without cutting it off, then cut it at a 45-degree angle and remove the cut-off part. The purpose of cutting into this shape is to stuff the shrimp paste into it. Don’t cut the bevel too big, otherwise it will break easily;

Sprinkle the cut eggplant strips with a little cornstarch and stuff them with shrimp paste;

Put more oil in the pot, heat it to 70% heat, put the eggplant stuffed with shrimp paste into the oil pan and fry for about 40 seconds;

Then blanch the fried eggplant strips in boiling water for 20 seconds, remove excess oil and set aside;

Put a little oil in the pot and stir-fry the minced garlic and ginger until fragrant, add the soybean paste and stir-fry evenly, add an appropriate amount of water, cooking wine, light soy sauce, oyster sauce and sugar to taste, put the eggplant strips in and gently stir and cook for 5 minutes to let the eggplant strips absorb the flavor;

After the eggplant strips are poured out, add green and red pepper cubes to the soup, thicken the sauce appropriately and pour it on the eggplant strips, and it's done.

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