Fish Tomato Box (Garlic Chili Sauce Version)

Overview

I’m too lazy to make a simple version of the fish-flavored tomato box and serve it as a meal

Purple eggplant, pork stuffing (fat to lean 3:7), coriander, chives, wash and set aside
Chop coriander and scallions into mince and pour into the meat filling, add oyster sauce, seafood soy sauce, sugar, five-spice powder, chicken essence, salt, and mix well with the meat filling
Peel the eggplant, cut into two pieces (cut in the middle but not cut off) and set aside
Put the meat filling into the eggplant cut and set aside
Prepare the paste for fried eggplant, starch: flour = 1:1, add 2 eggs, appropriate amount of water (I added bone broth) and stir into a paste
The eggplant stuffed with meat is sealed with batter and deep-fried
Place the fried eggplant boxes aside, heat up another pan, pour in the fried eggplant boxes, and turn to low heat
Add fish sauce = Lee Kum Kee garlic chili sauce + sugar + oyster sauce + cooking wine + starch + water (I added bone broth). Stir-fry, cover and simmer over low heat for one minute to reduce the juice, and serve on a plate
Eggplant is relatively oily, and coriander is added to the filling, which makes it less greasy