哭求英文魚香茄子"煲"食譜

Let me try try:

The recepie for "Eggplant & Salted Fish Casserole"

1. Preparation
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Ingredients:
Minced pork, 0.5 catty
Eggplants, 2-3 pieces, sliced
Salted fish, 1 tsp., steamed

2. Seasonings
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Beans mixed into sauce (Doubanjiang), 0.5 tsp.
Pressed garlic, 2 tsp.
Tender yellowish chives, tiny bit
Red pepper, 0.5 tsp., Cut threads
Soy sauce, 0.5 tsp.
Dark soy sauce, 0.5 tsp.
Oyster sauce, 0.5 tsp.
Granulated sugar, tinu bit

3. Procedures:
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i) Thoroughly deep fry the eggplant slices (~4 min.) and then sieve to drain excess oil for later use
ii) Stir fry the pressed garlic and then add minced pork until nice and brown. Add steamed salted fish. Put in Doubanjiang and red pepper thread and keep frying until removal of excess moisture
iii) Add the fried eggplant and a bowl of broth or water together with corn starch water for thickening. Lastly, pur in oyster sauce, granulated sugar, soy sauce and dark soy sauce to enhance the favour.
iv) Cook the mixture for another 2 minutes and then put them into a pre-heated Casserole. Place the tender yellowish chives on top and cap with cover for 3 min.

Tpis:
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i) A frim and plump eggplant characterizes its freshness.
ii) Eggplant needs to be thoroughly fried so that it can absorb the flavour of pork and salted fish.
iii) Try to use more expensive salted fish for its quality and outstanding scent. It gives a full-bodied taste and it is not too salty.
iv) Fry the eggplant to get rid of excess moisture so that it can take in prok and salty fish flavour. Drain excess oil from fried eggplant so that it will not be too oil and it will give you a taste of tenderness, freshness and crispy sweetness upon chewing.


So difficult for the translation expecially for the part of tips..........difficult to depict. Hope it would be of useful to you.