Spicy & Chilli Brinjals

Ingredient:
600gm of Brinjals - cut nto half - cut in 1 inch apart
1 pc of chilli - stripped 1
1 small pc of ginger - chopped
1 big pc of black fungus - stripped
1 small pc of szechuan salted vegetables - stripped

Garnishing:
1 pc cucumber - sliced

Gravy:
1 tsp sugar
1/2 tsp salt
1/2 tsp sesame oil
1 tbsp chinese wine
2 tbsp spicy beancurd sauce

Thickening:
2 tbsp water
1 tsp cornflour

1. Cut the brinjal then soak in salt water, this is to prevent it from turning color. Deep fried the brinjal in hot oil, then when the oil is not hot, stir a bit then scoop up. Drain away the oil. Then put in brinjal again, to fry for 2nd time, fry it to be soft then scoop up. Then drain it dry put a side.

2. Put 3 tbsp of oil in the wok, fry ginger until fragnant, in low fire, put chilli to fry until fragnant, add in black fungus, szechuan vegetables. Fry under low fire. Add sesame oil, beancurd sauce, wine, salt, sugar fry again. Once fragnant, add in brinjals to fry...then add in the thickening.

3. Fry a while, then scoop up to serve. Put the sliced cucumber around the brinjal.