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)
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Recipe Reviews
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.
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