2 Chinese long eggplants

2 salty egg yolks

1/3 cup of ground pork

Marinate the ground pork with a little bit of salt, minced ginger, white pepper and chicken powder.

Cut each eggplant into 4 pieces then place them in a big flat plate, break egg yolks into small pieces. Evenly spread pork then egg yolks over the egg plants. Steam the eggplants over boiling water for about 8-10 minutes. Take the plate out and drain the water, add a few tbsp. of light soy sauce over the eggplant. Add 2 tbsp. of shredded ginger, garlic and scallion mixture over the food. Heat up about 4 to 5 tbsp of peanut oil until you see the smoke, pour the burning hot oil over the garlic ginger mixture.

2 条中國茄子

2 只咸蛋黄

1/3 杯的豬肉碎

用一點點的鹽，剁碎的生薑、 白胡椒和雞粉醃豬肉

把 每個茄子切成 4 片，然後將它們放在一個大的平盤里。咸蛋黃弄成小塊。均勻地将豬肉然後蛋黃撒在茄子上，在沸水里蒸約 8-10分鐘后拿出瀝幹水分。添加幾湯匙的生抽醬油在茄子上。在茄子上撒 些切丝的生薑、 大蒜、 大蔥混合料。在锅里热些花生油到冒煙，熱油倒在蒜姜葱上。