Chinese eggplant and minced pork - Sichuan Fish Fragrant Eggplant

Recipe video above. Tried making this iconic Sichuan dish before and been underwhelmed? This one’s the real deal! Called Yu Xiang Qie Zi, this is straight from our RTM Chef Hannah, born and raised in the Sichuan province of China, a family of chefs at that! Even her chef father gave this recipe his rare stamp of approval.🙌🏻For full authenticity, grab broad bean sauce and pickled chilli from an Asian store. That said, our supermarket-sub version is so good, we’d have happily shared it - if we hadn’t already tasted the OG!Traditionally, the eggplant is deep fried (and yes, that’s why it’s so melt-in-your-mouth good). But see Note 1 for a fantastic no-fry pan-steamed option! Spiciness - Low mild. There's not that much chilli in it!