| 茄子 | eggfruit | 500 g | 将茄子去蒂，洗净，切成长5厘米（约一寸五分）、宽厚2厘米（约六分）的条； 姜、蒜切成米； 葱切成细花； 泡红辣椒剁细； |
Remove stems from eggfruit, wash, cut into pieces about 5
cm long and 3 cm wide and thick; cut ginger and garlic into fine pieces; cut spring onions into thin discs; chop chilli finely; |
| 姜 | ginger | 15 g | ||
| 蒜 | garlic | 25 g | ||
| 泡红辣椒 | brine-pickled chilli | 8 | ||
| 葱 | spring onion | 30 g | ||
| 菜油 | vegetable oil | 50 g | 炒锅内放菜油烧至七成热时，先将茄子下锅炒一炒； 然后下泡红辣椒末、姜、蒜、酱油及汤炒2分钟； |
heat oil to about 210°C, add eggfruit and fry until
almost cooked; add ginger, garlic, pickled chilli, soy sauce and stock; cook for 2 minutes; |
| 盐 | salt | 1 g | ||
| 酱油 | soy sauce | 30 g | ||
| 汤 | stock | 300 g | ||
| 白糖 | white sugar | 20 g | 最后下葱花、白糖、水豆粉收汁； 起锅加醋和匀即成。 |
finally add spring onion, sugar and cornflour; remove from pan, add vinegar, stir and serve. |
| 醋 | vinegar | 20 g | ||
| 水豆粉 | wet corn-flour | 50 g |