Eggplant Lantern

First chop ginger, green onion, bell pepper, and carrots and put them in a bowl for later use. Chop the shrimp and put them in a bowl for later use.

Put minced pork into a large bowl, add eggs, salt, white pepper, Shaoxing cooking wine, soy sauce, sugar, minced shrimp, ginger, chopped green onion, minced carrot, and minced red sweet pepper, stir well and set aside.

Choose a relatively straight eggplant. Wash it, remove the stem and cut it in half from the middle. Take one half, trim the shape of the eggplant first, cut off the broadsides, and cut it into a relatively flat profile, every two millimeters apart. Slice to 2/3 depth, and make 8 cuts for a lantern. Prepare a large bowl of water, add a little white vinegar and salt, and soak the cut eggplant to prevent oxidation and blackening.

Pick up the eggplant from the water, put it on the kitchen paper to absorb the water, and use chopsticks to stuff the meat filling into each gap of the eggplant. It takes some patience. Place the stuffed eggplant box on a lantern-shaped plate.

Put it in the steamer and steam for 8-10 minutes.

Use a Chinese-style wok to make the sauce, pour in chicken stock, light soy sauce, oyster sauce and minced garlic, turn on high heat and stir the soup evenly, pour in water starch to thicken, and stir quickly. Pour the sauce over the eggplants and finish off with some carrots to decorate in a lantern shape.

Pour the sauce over the eggplants and finish off with some carrots to decorate in a lantern shape.