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Wall Special: Eggplant with Chinese Sausage Hot Pot

posted Feb 6, 2017, 4:51 PM by Amy Lee   [ updated Feb 6, 2017, 4:52 PM ]
Wall Special:  Eggplant with Chinese Sausage Hot Pot 
ACE would like to introduce a popular hot pot dish that is only from our wall specials, Eggplant with Chinese Sausage Hot Pot. We start by selecting purple Chinese eggplants, which tend to hold up better in the cooking process.  They are trimmed, julienne, and then soaked in water with a dash of salt.  This "degorging" process will extract the bitterness from the eggplant & help soften the spongy texture for better absorbency.  The eggplant is then stir fried with minced garlic until flavors are infused together then we toss in the green & yellow onions & lastly, the Chinese sausage.  What is Chinese sausage or “lap chong - 臘腸”?  It is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.  Back to the dish, once the eggplant reaches the perfect the texture, we scoop everything into a metal hot pot and put over medium heat.  The pot is lined with lettuce to avoid the all the goodness from sticking to the bottom.  Bring the hot pot to a boil and it will be served sizzling & steaming HOT!