Ingredients
4 small round eggplants, 100 g (about 3.5 oz) each of rehydrated black mushrooms and rehydrated wood ear mushrooms.
Seasonings
50 g deep-fried walnuts, 10 g onion, sugar, cooking wine, MSG, and water starch to taste, 100 g caviar.
Instructions
1. Rinse the rehydrated black mushrooms and wood ear mushrooms in clean water, then finely chop them.
2. Heat a wok over high heat, add the fish roe sauce and onion, and stir-fry until fragrant. Remove from heat, then stir in the minced ginger, MSG, sugar, cooking wine, mushrooms, wood ear mushrooms, and water starch, mixing well to form the filling.
3. Wash the eggplant, cut off the top to create a lid, scoop out the seeds, fill with the stuffing, replace the lid, seal the seam with cornstarch, then steam for about 10 minutes. Remove, plate, and arrange fried walnuts around the dish. This dish is light, fragrant, and delicious.