Fried Eggplant With Pork Fermented Tofu

Ingredients

• Pressure-cooked pig ears
• 2 tablespoons vegetable oil
• 22 grams (6 cloves) garlic, smashed
• 1 Thai bird's eye chile, sliced lengthwise (optional)
• 1/2 small yellow onion, sliced
• 100 grams shiitake mushrooms, caps only, sliced
• 18 grams ginger, sliced
• 17 grams cilantro, chopped
• 50 grams Chinese celery, chopped (regular celery works, too)
• 20 grams sweet white miso
• 1 1/2 pounds (3 large) pig ears
• 1/4 cup quality soy sauce
• 1 tablespoon mirin
• 1 teaspoon black vinegar
• 1 1/2 cups unsalted chicken or pork stock
• Wok-fried eggplant & fermented tofu sauce
• 2 pounds Chinese or Japanese eggplant, chopped into 2 1/2–inch pieces
• 1 tablespoon kosher salt, plus more to taste
• 2 cups canola oil
• 2 tablespoons peanut oil
• 25 grams (8 cloves) garlic, minced
• 1/2 gram small yellow onion, minced
• 1 Thai bird's eye chile, sliced lengthwise
• 12 grams (1 tablespoon) ginger, minced
• 1 tablespoon Shaoxing wine
• 55 grams (2 tablespoons) fermented tofu curd—I use Sze Schuan brand
• 55 grams (2 tablespoons) soybean paste—I use Healthy Boy brand
• 33 grams (1 tablespoon) shrimp paste—I use Super brand
• 1 teaspoon granulated sugar
• 15 grams (1 tablespoon) palm sugar
• 1/4 teaspoon ground white pepper
• 4 grams (1 tablespoon) green Sichuan peppercorn
• 3 grams (1 tablespoon) coriander seeds
• 1 gram (1 pod) star anise
• 1 gram (1 teaspoon) ground urfa pepper

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag