The fermented black bean sauce豉汁做法

1. Finely chop the garlic, red chilli and ginger 把蒜頭、紅椒及薑切成幼粒

2. Mix the garlic, red chilli and ginger with fermented black beans, soy sauce, sugar, oyster sauce and white pepper powder拌入豆豉、適量生抽、糖、蠔油及白胡椒粉，攪勻備用

The eggplant with stuffing茄子做法

1. Cut the eggplant into a “dragon” shape: place the eggplant in between 1 pair of chopsticks. Slice into 1cm thick without cutting through. Flip over and place in between 1 pair of chopsticks. Slice it in 45angle into 1 cm thick. 先把茄子切成蟠龍形狀：茄子放在兩支筷子中間，切成1厘米厚片，不切斷底部，反轉另一面同樣放在兩支筷子中間， 45度斜切成1厘米厚片

2. Mix the fish paste and minced pork with a pinch of salt, sugar, white pepper powder, corn starch and sesame oil till sticky. 混合鯪魚肉及豬攪肉，加入少許鹽、糖、白胡椒粉、生粉及麻油，打至起膠

3. Stuff the fish paste and minced pork mix into the cut eggplant. Place the eggplant like a swirl shape on a round steam plate. 把魚肉釀入茄子，將茄子盤成螺旋形放於圓形蒸碟上

4. Pour the fermented black bean sauce onto the eggplant. Steam it. 淋上先前做好的豉汁，入爐蒸煮

5. Put chopped scallions and seasoned soy sauce for seafood onto the eggplant before serving. 上碟前，灑上蔥白花，並可淋上少量蒸魚豉油

1. Make 3 – 4 thin slices at the back of the chicken breast for easy marinate 於雞胸肉背面輕鎅3-4刀以助入味

2. Press the ginger and scallion with your knife to mash it a little, throw them into a bowl 以刀背拍薑及蔥出味，放入碗中

3. Add a pinch of salt, sugar, white pepper powder, sesame oil and a little bit of Chinese yellow wine  加入鹽、糖、白胡椒粉 、麻油及紹酒
   

4. Marinate the chicken breast for around 45 mins 醃雞肉約45分鐘
   

5. Put the chicken breast into the vacuum bag 把醃好的腫肉放入真空袋
   

6. slow cook for 40mins – 1 hour 慢煮40分鐘至1小時
   

7. Slice the chicken breast into small pieces 取出雞肉，隨喜好切厚片
   

8. Add two spoons of oil onto a pan. Pan- fry some chopped ginger and scallion till fragrant. Add salt and sugar.  薑蔥切碎，加油於平底鑊爆香，再加少量鹽、糖、白胡椒粉調味
   

9. Pour the seasoned ginger and scallion onto the cooked chicken breast 薑蔥灑於煮好的雞胸肉上
   

10. Serve 上碟