Chinese Braised Eggplan

 Braised eggplant, or Hong Shao Qie Zi , is a delicious, savory dish that features tender eggplant cooked in a flavorful soy sauce-based broth. It’s a popular dish in Chinese cuisine, especially in the colder months, as it is rich, comforting, and easy to prepare. This dish highlights the umami flavors from soy sauce, garlic, and ginger, along with a touch of sweetness and heat from sugar and chili.

Ingredients:

• 2 medium-sized eggplants (preferably Chinese eggplants or long, thin eggplants)
• 2 tbsp vegetable oil (or peanut oil)
• 4 cloves garlic (minced)
• 1-inch piece of ginger (sliced thinly)
• 2-3 dried red chilies (optional, for a spicy version)
• 2 tbsp soy sauce (light soy sauce works best)
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup water or vegetable broth
• 1 tbsp cornstarch (optional, for thickening)
• 2-3 stalks green onions (chopped, for garnish)

Instructions:

1. Prepare the Eggplant:

• Wash the eggplant and cut it into bite-sized pieces. If you’re using a regular eggplant, slice it into rounds, then cut the rounds into quarters. For Chinese eggplants, you can cut them into long, diagonal pieces.
• To remove some of the bitterness, you can salt the eggplant pieces and let them sit for about 10-15 minutes, then rinse off the excess salt and pat them dry. This step is optional but can help with texture and flavor.

2. Fry the Eggplant:

• Heat a wok or large frying pan over medium-high heat and add the vegetable oil.
• Once the oil is hot, add the eggplant pieces in batches. Fry them for about 3-5 minutes until they turn golden brown and become soft on the inside. The eggplant will soak up a lot of oil, but don’t worry—it will soften and absorb the flavors during braising.
• Remove the fried eggplant and set it aside on a paper towel to absorb excess oil.

3. Make the Sauce:

• In the same pan, add a little more oil if needed. Lower the heat to medium.
• Add the minced garlic and sliced ginger, frying them for about 30 seconds until fragrant.
• If you want a spicy version, toss in the dried red chilies and stir-fry them briefly until they become aromatic.
• Add both light soy sauce and dark soy sauce to the pan, followed by rice vinegar, sugar, and water or vegetable broth. Stir everything together.
• Bring the sauce to a gentle simmer.

4. Braise the Eggplant:

• Add the fried eggplant back into the pan with the simmering sauce. Stir gently to coat the eggplant evenly with the sauce.
• Reduce the heat to low and cover the pan. Let the eggplant cook for 10-15 minutes, stirring occasionally to prevent burning. The eggplant will absorb the sauce and become tender, with the sauce thickening slightly.

5. Thicken the Sauce (Optional):

• If you want the sauce to be thicker, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the pan and cook for another 2-3 minutes until the sauce thickens.

6. Final Touches:

• Taste the dish and adjust the seasoning if necessary—add a bit more sugar if it’s too salty, or a splash of soy sauce if it needs more depth.
• Garnish with freshly chopped green onions before serving.

Serving:

This dish is best served with steamed white rice to soak up the flavorful sauce. It pairs beautifully with other Chinese dishes like stir-fried vegetables, tofu, or meat dishes.

Tips:

• Eggplant Type: Chinese eggplant is more tender and less bitter compared to Western varieties. If you use the latter, be sure to salt and rinse them well to remove bitterness.
• Frying Tips: Frying the eggplant before braising helps develop a rich flavor and texture. However, if you prefer a lighter version, you can sauté the eggplant instead of deep frying.
• Sauce Variations: If you like a more intense flavor, you can add a splash of Shaoxing wine or a bit of oyster sauce to the broth.

West Lake Vinegar Fish

 

West Lake Vinegar Fish 

Introduction:

West Lake Vinegar Fish is a famous traditional dish from Hangzhou, China, which features a delicate, tender fish (usually grass carp) in a sweet and tangy vinegar-based sauce. The dish combines the flavors of sweetness, sourness, and umami, resulting in a harmonious and exquisite taste.

Ingredients:

• 1 whole grass carp (about 1-1.5 kg)
• 2 tablespoons vegetable oil
• 1 tablespoon ginger (sliced)
• 3 cloves garlic (minced)
• 2 tablespoons Shaoxing wine (Chinese cooking wine)
• 3 tablespoons sugar (preferably rock sugar)
• 1/4 cup black vinegar (or Chinese rice vinegar)
• 1 tablespoon soy sauce
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon white pepper powder
• 1/2 cup water or fish stock
• 2 spring onions (for garnish)
• 1 tablespoon cornstarch (optional, for thickening)

Preparation:

1. Prepare the fish:
   
• Clean the grass carp thoroughly. Remove the scales, internal organs, and gills. Rinse the fish well and pat it dry with paper towels.
• Using a sharp knife, make a few diagonal cuts on both sides of the fish to allow the flavors to penetrate the meat.
• Place the fish on a large plate or shallow dish, ready to cook.
3. Create the sauce:
   
• In a small bowl, mix the black vinegar, soy sauce, sugar, salt, and white pepper. This mixture forms the tangy-sweet sauce that defines the dish’s unique flavor profile.
• Set aside the sauce mixture for later use.

Cooking Process:

1. Steaming the fish:
   
• Prepare a large steamer and bring water to a boil. Place the fish into the steamer, ensuring the fish is set on a heatproof plate or shallow dish.
• Steam the fish for about 15-20 minutes, depending on the size of the fish. The fish should be fully cooked and tender when done (check by gently pulling the fin; it should come off easily).
• Once the fish is steamed, carefully remove it from the steamer and drain any excess liquid from the plate. Keep the fish warm.
3. Cooking the sauce:
   
• Heat vegetable oil in a pan or wok over medium heat. Add the ginger slices and minced garlic, stir-frying them until aromatic (about 1-2 minutes).
• Pour the prepared sauce mixture into the pan and bring it to a simmer.
• Add the Shaoxing wine and water (or fish stock), stirring to combine. Continue to cook the sauce on low heat for 5-7 minutes, allowing the flavors to meld together.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water to form a slurry, and add it to the sauce. Stir constantly until the sauce thickens slightly.
5. Final assembly:
   
• Once the sauce has reached the desired consistency, carefully pour it over the steamed fish. Be sure to cover the fish evenly with the sauce.
• Garnish with finely chopped spring onions or cilantro for a touch of color and freshness.

Serving:

• Serve the West Lake Vinegar Fish hot, with steamed white rice on the side to soak up the delicious sauce.
• The dish is typically enjoyed as part of a larger meal, with other traditional Chinese dishes.

Tips:

• The choice of fish is crucial to this dish. While grass carp is most traditional, you can also use other firm-fleshed fish like tilapia or bass.
• Adjust the vinegar and sugar levels according to your taste preference. The balance between sweet and sour is key.
• For a more aromatic dish, you can add a small amount of Chinese five-spice powder to the sauce.

Chinese Braised Pork Belly with Preserved Mustard Greens

**Introduction**

Mei Cai Kou Rou is a classic dish from Hakka cuisine, also beloved in many parts of China, especially Guangdong. It features pork belly that is first fried until golden, then braised with preserved mustard greens (梅菜, *Mei Cai*). The dish is rich, savory, slightly sweet, and deeply aromatic, with the preserved vegetables balancing the fattiness of the pork belly. It is often served at family banquets and festive occasions.

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### **Ingredients** (Serves 4–6)

* **Pork belly** – 600–700 g (skin-on, with fat and lean layers)

* **Preserved mustard greens (Mei Cai)** – 150 g

* **Ginger** – 5–6 slices

* **Garlic** – 4 cloves, smashed

* **Scallions** – 2 stalks, cut into sections

* **Dark soy sauce** – 2 tablespoons (for color)

* **Light soy sauce** – 2 tablespoons (for seasoning)

* **Shaoxing wine (Chinese cooking wine)** – 2 tablespoons

* **Rock sugar (or white sugar)** – 1 tablespoon

* **Five-spice powder** – ½ teaspoon

* **Salt** – to taste

* **Vegetable oil** – for frying

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### **Instructions**

**Step 1 – Prepare the pork belly**

1. Wash the pork belly and blanch it in boiling water with a few slices of ginger and a splash of cooking wine for 5 minutes.

2. Remove, rinse under cold water, and pat dry.

3. Rub the pork skin with a little dark soy sauce to enhance the color.

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**Step 2 – Fry the pork belly**

1. Heat a wok with a thin layer of oil.

2. Place the pork belly skin-side down and fry until the skin is golden brown and blistered.

3. Remove the pork and let it cool slightly.

4. Slice the pork belly into thick slices (about 0.5–1 cm).

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**Step 3 – Prepare the preserved mustard greens (Mei Cai)**

1. Rinse the preserved mustard greens under running water to remove excess salt.

2. Soak them in warm water for 15–20 minutes.

3. Squeeze dry, then chop finely.

4. Stir-fry with a little oil, garlic, sugar, and soy sauce until fragrant. Set aside.

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**Step 4 – Assemble the dish**

1. In a large bowl, neatly arrange the pork belly slices skin-side down.

2. Spread the cooked preserved mustard greens evenly on top of the pork.

3. Mix a sauce with light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and sugar. Pour it over the pork and vegetables.

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**Step 5 – Steam the dish**

1. Cover the bowl with foil or a plate.

2. Steam over medium-high heat for 1.5–2 hours, until the pork is tender and infused with the flavor of the Mei Cai.

3. Carefully remove the bowl from the steamer.

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**Step 6 – Flip and serve**

1. Place a large serving plate over the bowl, then carefully flip it upside down so that the pork belly slices are displayed on top and the preserved vegetables form a rich base.

2. Serve hot with steamed rice.

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 **Tips for Best Results**

* Choose pork belly with balanced fat and lean layers for the best texture.

* Do not skip frying the pork skin—this step helps achieve the signature glossy and chewy texture.

* Adjust the saltiness depending on the type of preserved mustard greens you buy, as some are saltier than others.

* This dish tastes even better when reheated the next day, as the flavors meld together more deeply.