Niang Sanbao is a common Han traditional snack in Guangdong, Hong Kong and Macao. Delicious, soft and tender, with unique taste. Most of them use balsam pear, green pepper, eggplant or tofu as a combination, which changes slightly with the change of season or environment. It is called Niang Sanbao because it needs to be filled with meat. Fried Sanbao is fried on the basis of these vegetables without filling with meat. A popular Hakka dish in recent years, modern people live well, and their desire to eat meat is not strong, However, I have a special preference for Sanbao. I don’t know which food or famous chef came up with this method to make Sanbao turn into a healthy and delicious dish


100g beans
1 balsam pear
2 eggplant
Proper oil
3 g salt
4 garlic cloves
30g Douchi
1 tbsp soy sauce
1 tbsp oyster sauce
A little chicken powder


Step 1
Prepare ingredients: balsam pear, beans, eggplant, garlic, Douchi

Step 2
Wash balsam pear, cut it into sections, cut it in half, and take out the melon wine

Step 3
Wash and cut eggplant into sections, and then cut into strips

Step 4
Wash the bitter gourd with water, squeeze out the bitter gourd, dry it with water, and drain it

Step 5
Wash and fold the beans

Step 6
Peel and chop garlic, wash and chop black bean

Step 7
In a hot pot, add an appropriate amount of oil, add black bean and minced garlic and saute until fragrant

Step 8
Add beans and stir fry for a while

Step 9
Pour in Eggplant and balsam pear and continue to stir fry until soft

Step 10
Transfer in oyster sauce and soy sauce

Step 11
Finally, add salt, chicken powder and stir fry evenly.