Steamed pork with eggplant cake

Overview

Steamed pork with eggplant cakes that tastes like fish. It's so warm in winter that one person can eat a big bowl of it. The key to making it is to make the batter, which will be thicker and softer after deep-frying, and then steamed with the delicious meat filling. The aroma will conquer everyone.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• cooking wine
• edible oil
• egg
• flour
• long eggplant
• meat filling
• oyster sauce
• sichuan pepper powder
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the above required ingredients.

   

2. 2 Put the flour into a large bowl and add enough water to make a thick batter that is almost not flowable.

   

3. 3 Add eggs.

   

4. 4 Make a thin, runny batter.

   

5. 5 Cut the eggplant into thick slices and dip into the batter to coat evenly.

   

6. 6 Heat oil in a pan, add eggplant slices one by one, and fry over medium heat until golden brown on both sides.

   

7. 7 Put the meat filling into a large bowl and add soy sauce.

   

8. 8 Add pepper powder, cooking wine and cooking oil and mix well.

   

9. 9 Add oyster sauce and salt and mix well.

   

10. 10 Put the fried eggplant slices into the mixed meat filling, add a little minced chives and mix well.

    

11. 11 Put it into a large bowl and smooth it out, cover it with a steamer, bring to a boil over high heat and steam for 10 minutes.