Ingredients
2 long eggplants, 150 g (about 5 oz) ground pork, 1 egg.
Seasonings
10 g rehydrated dried shrimp, 10 g chopped cilantro, 50 g vegetable oil, 15 g sesame oil, 4 g salt, 2 g MSG (or to taste), 10 g ground Sichuan pepper, flour as needed, 5 g each minced scallion and ginger.
Instructions
1. Finely chop the dried shrimp; combine the ground meat with chopped scallions, minced ginger, salt, MSG, Sichuan peppercorn powder, and sesame oil, then mix thoroughly.
2. Peel the eggplant and cut it into 3 mm thick slices, then sandwich the meat filling between two slices, coat with flour, and dip in egg batter.
3. Pour oil into the pan, heat it, then add the battered eggplant sandwiches and pan-fry until both sides are golden brown. Add a ladle of broth, cover, and simmer over low heat for 5 minutes. Sprinkle with cilantro and serve. This dish is tender, not greasy, and delicious.