Preserved Vegetable Braised Eggplant (梅干菜烧茄子)

Instructions

1. 1Soak meigancai in warm water for 20 min until softened. Squeeze dry, then chop into 2 cm pieces. Cut eggplant into 3 cm chunks and toss with 1 tsp salt — set 10 min, then squeeze out excess moisture.

   🔍 Look for

   Visual: 挤出的水清澈——说明涩味已去掉eggplant chunks release clear liquid when squeezed

   You know it's right when: 水浑浊或发苦——继续挤if liquid is cloudy or bitter-tasting, squeeze longer

2. 2Heat oil in a wok over medium heat. Add pork belly slices and fry until edges curl and render fat — about 3 min.

   🔍 Look for

   Visual: 猪肉煸出金黄油脂，边缘微脆pork renders golden fat, edges curl and crisp

   You know it's right when: 滋啦声变小，水蒸发，开始出油sizzling sound softens as water evaporates — fat is now rendering

3. 3Add garlic and meigancai. Stir-fry 1 min until fragrant. Add eggplant, soy sauces, and rock sugar. Toss to coat.

4. 4Add ½ cup hot water. Bring to a boil, then reduce to medium-low. Cover and braise 10 min.

   🔍 Look for

   Visual: 茄子呈半透明深紫色，塌软eggplant turns translucent dark purple and collapses

   You know it's right when: 锅铲轻压茄子即塌——入味完成eggplant yields to gentle press with spatula

5. 5Uncover and increase heat to high. Reduce sauce until it coats the eggplant in a glossy, concentrated glaze. Transfer to a serving dish. The meigancai should be dark, fragrant, and clinging to every piece.

   🔍 Look for

   Visual: 酱汁收至薄亮包浆sauce reduces to a thin, shiny lacquer around the pieces

   You know it's right when: 锅底留薄层酱汁膜——恰到好处；若太干加2汤匙水sauce leaves a thin film on the wok bottom — too dry; add 2 tbsp water if this happens