Yu Xiang Eggplant (Fish Aroma Eggplant)

Ingredients

• Eggplant
• Minced meat
• Salt
• Sugar
• MSG (Monosodium glutamate)
• Light soy sauce
• Dark soy sauce
• Vinegar
• Water starch (cornstarch slurry)
• Broad bean paste (Doubanjiang)

Steps

1. Cut the eggplant into strips.
2. Finely chop the onion, ginger, garlic, and cut the chili peppers into pieces (minced).
3. Make the Yu Xiang sauce: In a bowl, mix salt, MSG, sugar, light soy sauce, dark soy sauce, vinegar, and water starch until well blended.
4. Heat 300ml of oil in a wok over medium-low heat (easy to control). Once the oil temperature reaches 70% (about 40 seconds over medium-low heat, when slight smoke appears), blanch the eggplant for two minutes. Remove the eggplant when the edges turn slightly golden. The excess oil can be stored for later cooking.
5. Leave 15-30ml of oil in the wok. Add the minced meat and stir-fry until the color turns white, then remove it.
6. Add 15-30ml of oil to the wok. Put in the broad bean paste, white part of the scallion, ginger, and garlic and stir-fry until fragrant. Then add the minced meat and stir-fry evenly.
7. Add 80-150ml of water (water level should reach about 80% of the eggplant's height). Add the eggplant and pour in the sauce. Stir-fry vigorously to taste the sauce and reduce it. Finally, add the green part of the scallion and toss evenly. Serve.