{"id":13566,"date":"2018-06-03T01:36:01","date_gmt":"2018-06-02T17:36:01","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=13566"},"modified":"2018-09-11T23:06:01","modified_gmt":"2018-09-11T15:06:01","slug":"spicy-claypot-eggplant","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/spicy-claypot-eggplant\/","title":{"rendered":"Spicy Claypot Eggplant with Minced Pork (\u9c7c\u9999\u8304\u5b50\u7172)"},"content":{"rendered":"<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/RmsUfkmpgBs?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div>\n<p><strong>SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!<\/strong><\/p>\n<p>This week, I&#8217;ll be showing you how to prepare a very yummy dish known as Claypot Eggplant or\u00a0\u9c7c\u9999\u8304\u5b50\u7172 Yu Xiang Qie Zi Bao in Mandarin (literally translated as Fish Fragrance Claypot Eggplant). Contrary to its name, this dish does not actually contain fish. Instead its main flavour comes from the spicy and richly flavoured Chilli Bean Paste (\u53f0\u6e7e\u8fa3\u8c46\u9171) which is a very popular Taiwanese sauce.<\/p>\n<h2><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-13569\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-16x9-2.jpg\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" width=\"680\" height=\"1209\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-16x9-2.jpg?v=1592144234 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-16x9-2-600x1067.jpg?v=1592144234 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-16x9-2-169x300.jpg?v=1592144234 169w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-16x9-2-382x680.jpg?v=1592144234 382w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/h2>\n<p>But don&#8217;t worry if you can&#8217;t find this sauce, you can easily replace it with Tau Cheo (fermented soy bean paste) and some chilli paste! Before we get started, here is the list of ingredients that you need for this dish! Don&#8217;t forget to read the <a href=\"#headnotes\">Recipe Notes and FAQs<\/a> at the end of this post before attempting this dish!<\/p>\n<h2><img decoding=\"async\" class=\"alignnone size-full wp-image-13587\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Ingredients.jpg\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Ingredients.jpg?v=1592144229 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Ingredients-600x338.jpg?v=1592144229 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Ingredients-300x169.jpg?v=1592144229 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Ingredients-480x270.jpg?v=1592144229 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/h2>\n<h1><strong>Pssst&#8230;.We&#8217;re finally launching cooking classes!!<\/strong><\/h1>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-13342\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/COOKINGCLASSVOUCHER.jpg\" alt=\"COOKING CLASS\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/COOKINGCLASSVOUCHER.jpg?v=1592144255 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/COOKINGCLASSVOUCHER-600x900.jpg?v=1592144255 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/COOKINGCLASSVOUCHER-200x300.jpg?v=1592144255 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/COOKINGCLASSVOUCHER-453x680.jpg?v=1592144255 453w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>I&#8217;m also very excited to announce that I&#8217;m finally launching my very own private cooking class (Singapore only, sorry!). The concept is simple: Sign up as a cooking party host, and form a group of at least 4 to book your private cooking class. On the day of the class, I will arrive on your doorstep with fresh ingredients from the market. I will teach you and your friends to whip up 3 dishes of your choice, and then we will sit down for a meal together. As an added perk, the party host will also receive a complimentary kitchen and cookware consultation from me.<\/p>\n<p><strong>Only 4 slots available for the month of July<\/strong>, <strong>first come first serve!\u00a0<\/strong><\/p>\n<p><a href=\"https:\/\/theburningkitchen.com\/classes\/\">Click here for more details!<\/a><\/p>\n<hr \/>\n<h1><strong>STEP-BY-STEP RECIPE<\/strong><\/h1>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-13598\" class=\"wprm-recipe-container\" data-recipe-id=\"13598\" data-servings=\"5\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-9x16-1.jpg?v=1592144231\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-9x16-1-150x150.jpg?v=1592144231\" class=\"attachment-150x150 size-150x150\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-9x16-1-150x150.jpg?v=1592144231 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-9x16-1-300x300.jpg?v=1592144231 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-9x16-1-100x100.jpg?v=1592144231 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-9x16-1-320x321.jpg?v=1592144231 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u8fa3\u8c46\u9171\u7802\u9505\u8304\u5b50)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: 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onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-empty\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Claypot Eggplant<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-13598 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"13598\" aria-label=\"Adjust recipe servings\">5<\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/13598\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"13598\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-13598-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"13598\" data-servings=\"5\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">20-30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Cuttlefish<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">See Tip 1 &amp; 2<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#ricewine\" class=\"wprm-recipe-ingredient-link\">Chinese Rice Wine<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Shao Xing Jiu (to marinade the cuttlefish)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">180<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lean Pork<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Whole piece or minced<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/www.theburningkitchen.com\/how-to-choose-shiitake-mushrooms\/\" class=\"wprm-recipe-ingredient-link\">Chinese Dried Shiitake Mushrooms<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Or 2 tsp chopped garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">350<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Eggplant<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">See Tip 3<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50-60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cornflour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To coat the egg plant<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To deep fry the egg plant<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/chilled-tofu-recipe-crispy-garlic\/\" class=\"wprm-recipe-ingredient-link\">Garlic Oil<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">From frying the crispy garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Taiwan Chilli Bean Paste<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">See Tip 4<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Marinade Ingredients<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cornflour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Cornflour Slurry<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cornflour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Garnishing<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chilli<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Large<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">stalk <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Parsley<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Crispy Garlic<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">20<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-13598-instructions-container wprm-block-text-normal\" data-recipe=\"13598\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Preparation Method<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13598-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour some hot water over the dried cuttlefish to soften it. Then remove the transparent bone that runs down the centre, the hard beak (mouth) and the eyes from the dried cuttlefish.&nbsp;<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-2-300x188.jpg?v=1592144229\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-2-300x188.jpg?v=1592144229 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-2-600x375.jpg?v=1592144229 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-2.jpg?v=1592144229 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the dried cuttlefish into tiny pieces and place in a bowl. Then add the Chinese Rice Wine to the bowl and let it soak while preparing other ingredients.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-1-300x188.jpg?v=1592144229\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-1-300x188.jpg?v=1592144229 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-1-600x375.jpg?v=1592144229 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-1.jpg?v=1592144229 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash the pork and mince it. Add the marinade ingredients and allow to marinate for 20 minutes.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-4-300x188.jpg?v=1592144230\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-4-300x188.jpg?v=1592144230 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-4-600x375.jpg?v=1592144230 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-4.jpg?v=1592144230 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash the mushroom and soak in hot water until soft. Squeeze out the water, then remove the stalk and cut into tiny pieces. Keep the mushroom soaking water for later.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-5-300x188.jpg?v=1592144230\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-5-300x188.jpg?v=1592144230 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-5-600x375.jpg?v=1592144230 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-5.jpg?v=1592144230 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the skin from the garlic and rinse. Chop the garlic finely.<\/div><\/li><li id=\"wprm-recipe-13598-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mix the cornflour slurry ingredients well, and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-13598-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the egg plant and cut off the stem end. Then cut into 6 cm sticks lengthwise. Coat the egg plant with cornflour just before deep frying.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><i>Tip: Coating the eggplant with cornflour helps prevent the oil from splattering. See also Tip 5 on how to prevent the eggplant from oxidising.<\/i><\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-3-300x188.jpg?v=1592144229\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-3-300x188.jpg?v=1592144229 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-3-600x375.jpg?v=1592144229 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Preparation-3.jpg?v=1592144229 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Frying the Crispy Garlic<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13598-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, heat up 6 TBsp of oil over medium heat.&nbsp;Once the oil bubbles, add in the chopped garlic. Fry until light golden, then turn off the heat. The oil should continue to cook the garlic until it turns golden. You need to control the heat well so it won't get burnt (see Tip 6).<\/span><\/div><\/li><li id=\"wprm-recipe-13598-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once done, pour the crispy garlic over a sieve to separate the garlic from the oil. Once the garlic is cool, store in an airtight container. Save the garlic oil for later.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-3-300x188.jpg?v=1592144227\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-3-300x188.jpg?v=1592144227 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-3-600x375.jpg?v=1592144227 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-3.jpg?v=1592144227 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Cooking Method<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13598-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a wok, add in 300 ml of oil over medium high heat. Once heated, shake off the excess flour from the eggplant and deep fry it until the colour starts to change. Remove and transfer to a plate lined with a paper kitchen towel to drain the excess oil.\u00a0Transfer the oil to a bowl, and clean the wok with a kitchen towel.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-300x188.jpg?v=1592144228\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-300x188.jpg?v=1592144228 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-600x375.jpg?v=1592144228 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking.jpg?v=1592144228 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in 3 TBSP of garlic oil and heat over medium fire, then add the chopped garlic and fry till aromatic but not browned.<\/div><\/li><li id=\"wprm-recipe-13598-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the chilli bean paste and mix well.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-2-300x188.jpg?v=1592144227\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-2-300x188.jpg?v=1592144227 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-2-600x375.jpg?v=1592144227 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-2.jpg?v=1592144227 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Next, add in the minced meat and stir fry for a minute.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-1-300x188.jpg?v=1592144227\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-1-300x188.jpg?v=1592144227 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-1-600x375.jpg?v=1592144227 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-1.jpg?v=1592144227 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Then add in the mushroom and cuttlefish (including the Chinese Rice Wine). Stir fry until aromatic.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-5-300x188.jpg?v=1592144228\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-5-300x188.jpg?v=1592144228 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-5-600x375.jpg?v=1592144228 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-5.jpg?v=1592144228 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in 200 ml water to bean paste mixture and bring to a boil. Then add in the egg plant and mix well.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-6-300x188.jpg?v=1592144228\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-6-300x188.jpg?v=1592144228 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-6-600x375.jpg?v=1592144228 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-6.jpg?v=1592144228 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><li id=\"wprm-recipe-13598-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the meat mixture to a claypot and braise for 10 mins or until the eggplants are soft.<\/div><\/li><li id=\"wprm-recipe-13598-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the cornflour mixture to thicken the gravy. Once the gravy thickens, garnish with spring onions, crispy garlic and chilli (optional) and serve hot with a bowl of hot steaming jasmine rice.<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-7-300x188.jpg?v=1592144228\" class=\"attachment-medium size-medium\" alt=\"SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-7-300x188.jpg?v=1592144228 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-7-600x375.jpg?v=1592144228 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Spicy-Claypot-Eggplant-with-Minced-Meat-Cooking-7.jpg?v=1592144228 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/div> <\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-13598\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/RmsUfkmpgBs?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><ol>\n<li>Dried cuttlefish is available from the supermarkets and wet markets. I like to get mine from the dried provision shops in my neighbourhood wet market, as you can pick the one you want. It is also available in pre-package form in the supermarkets.<\/li>\n<li>The dried cuttlefish (right) looks similar to dried octopus (left), but dried octopus is larger and has textured tentacles, whereas the dried cuttlefish is quite smooth so that's how you can tell the difference!<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5895\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/2016-11-18.jpg\" alt=\"\" width=\"760\" height=\"475\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/2016-11-18.jpg?v=1592144726 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/2016-11-18-600x375.jpg?v=1592144726 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/11\/2016-11-18-300x188.jpg?v=1592144726 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li>I prefer to buy Chinese or Japanese eggplants for this dish. They are usually long and thin with a slightly rounded tip, whereas the fat globe eggplants are shorter and fatter. The Chinese eggplants are dark lavender in colour whereas the Japanese ones are lighter in color, but they are similar in taste. Compared to the fat globe eggplants, Chinese and Japanese eggplants have\u00a0a thinner skin and a m0re delicate flavour, and yield a smooth and creamy texture after cooking. The fat globe eggplants tend to be slightly bitter as they have tiny seeds which tend to give the egg plant a bitter taste, and they are\u00a0harder and not as creamy after cooking due to the thicker skin. I usually use Chinese and Japanese eggplants are best for frying, whereas I find the fat globe eggplants are better for roasting.<\/li>\n<li>If you cannot get hold of the Taiwanese chilli bean paste, you can also substitute with Fermented Soy Bean Paste (also known as Fermented Yellow Bean or\u00a0Tau Cheo in Hokkien) and add some chilli paste according to your preferred level of spiciness! For more information about the brand of Tau Cheo and other Chinese sauces we use, please read our article on\u00a0Essential Chinese Sauces and Condiments\u00a0in our pantry!<\/li>\n<li>Once the eggplant is cut, the flesh is exposed to air and will oxidise and darken in colour, and it will make the dish look less appetising. To prevent the eggplant from darkening, try to avoid leaving the cut eggplant for too long. Instead cut it only in the final step just before you are ready to cook. If for some reason you need to do the cutting in advance, you can try briefly soaking the eggplant in water with a bit of lemon juice. The lemon will prevent the eggplant from oxidising so quickly.<\/li>\n<li>The colour you are aiming for with crispy garlic (and crispy shallots for that matter) is golden, not brown. Once the crispy garlic turns brown, it is actually slightly burnt already and will have an unpleasant bitter taste.\u00a0To get the crispy garlic exactly right takes some skill, which only comes with practice! But here are some tips to guide you along the way.\n<ol>\n<li>When frying the garlic, watch it closely. Once the garlic\u00a0starts to turn light golden, turn off the heat immediately.<\/li>\n<li>The oil will continue to cook the garlic. After a few minutes, if the garlic is still not sufficiently golden, you can turn back up the heat for about 10 seconds more to reheat the oil, then turn it off again and allow the hot oil to continue to cook the garlic. By this time, the garlic should start to take on a nice golden hue.<\/li>\n<li>A word of caution: if you wait for the garlic turns golden before you turn off the fire, the hot oil will actually continue to cook the garlic further until it may turn out browner than you wish and have a burnt taste. It only takes a few seconds to get the garlic burnt, and you will have dump it and prepare another fresh lot. Controlling the fire carefully to ensure that the garlic is\u00a0 just golden, not brown (ie burnt) is the key to success when it comes to perfecting your crispy garlic! d.<\/li>\n<li>Once the crispy garlic is done, use a metal sieve to separate the garlic from the oil. Once both are cool, store the crispy garlic in an airtight \/ glass jar so it retains its crispiness, and save the remaining fragrant garlic oil for frying other\u00a0 dishes!<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\"><strong>Dietary Information<\/strong><\/span><\/h1>\n<span style=\"display: block;\">The purpose of this section is to provide information about dietary information about this recipe based on our best knowledge. However, we are not certified healthcare professionals so please seek the advice of your nutritionist or doctor before proceeding to use these recipes.<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: Use gluten-free versions of the condiments.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0Omit the dried cuttlefish<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegan-recipes\/\">Vegan<\/a>: Omit the dried cuttlefish and minced pork<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/\">Vegetarian<\/a>:: Omit the dried cuttlefish and minced pork<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>\n<p>&nbsp;<\/p>\n<hr \/>\n<h4>A QUESTION ABOUT THIS RECIPE? ASK US IN THE COMMENTS BELOW! DO ALSO CHECK OUT OUR\u00a0<a href=\"https:\/\/theburningkitchen.com\/recipe-index\">RECIPE INDEX<\/a>\u00a0FOR MORE YUMMY RECIPES!<\/h4>\n","protected":false},"excerpt":{"rendered":"<p>SPICY CLAYPOT EGGPLANT WITH MINCED PORK (\u9c7c\u9999\u8304\u5b50\u7172): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!<\/p>\n","protected":false},"author":4,"featured_media":13570,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,63,1510,26,28,31,1206,1508,38,40,1493,1495,1497,1512,484,1496,1511,991,46,992,9,57,10,11],"tags":[1294,466],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - 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