The Food of China: Authentic Recipes from the Middle Kingdom
Fragrant Aubergine with Pork (Yu Xiang Qie Zi)
Page 80
Cuisine: Chinese | Course Type: Sides
(1 review)
Tags:
Single Review Display
The Ducks Guts from Melbourne, Vic
Instead of commerical sweet and sour saouce, Chinese red vinegar works fine. I don't put the dried prawns in, although it probably would taste better with them.
Login or register to add your own review of this recipe.