Yu Xiang Eggplant (Fish-Flavored Eggplant)

Instructions

1. 1Cut eggplant into 4-cm batons (1.5-inch). Sprinkle lightly with salt (5 g / 1 tsp), rest 10 minutes, then pat dry with paper towels — this draws out bitterness and prevents oil absorption.

   去涩控水

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 茄子渗出微浊液体，体积略缩小Eggplant releases cloudy liquid and shrinks slightly

   You know it's right when: 表面触感干爽，无明显水渍Surface feels dry to touch, no visible moisture

2. 2Heat 30 ml (2 tbsp) neutral oil in a nonstick wok or skillet over medium-high heat. Add eggplant in a single layer and pan-sear without stirring for 2–3 minutes until golden-brown and softened.

   定型再翻

   🔍 Look for Medium-high 2–3 分钟 · 2–3 minutes

   Visual: 边缘呈深金色；锅铲轻压茄身微软Edges turn deep golden; flesh yields gently when pressed with spatula

   You know it's right when: 底面形成均匀金黄脆边First side develops even golden crust

3. 3Push eggplant to side. In the cleared space, add doubanjiang and stir-fry 30 seconds until fragrant and oil turns reddish.

   先炒酱再合炒

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 酱料周围油色转为红橙透亮Oil separates and glows red-orange around paste

   You know it's right when: 散发浓郁、微坚果香与微发酵气息Aroma becomes rich, nutty, and slightly fermented

4. 4Add minced garlic, ginger, and half the scallions. Stir-fry 45 seconds until aromatic but not browned.

   爆香三末

   🔍 Look for Medium heat 45 秒 · 45 seconds

   Visual: 混合物油亮泛光，微微冒汽Mixture glistens with oil and releases steam

   You know it's right when: 香气骤然变浓，如生蒜转为甘香Fragrance intensifies sharply — like raw garlic turning sweet

5. 5Return eggplant to center. Add light soy sauce, black vinegar, sugar, and 60 ml (¼ cup) warm water. Simmer covered on medium-low for 6–8 minutes until sauce thickens and eggplant is melt-tender.

   加盖焖软

   🔍 Look for Medium-low 6–8 分钟 · 6–8 minutes

   Visual: 酱汁均匀裹住茄子，油亮且减少约三分之一Sauce coats eggplant evenly, glistens, and reduces by ~⅓

   You know it's right when: 气泡轻柔破裂，非滚沸而是微沸Bubbles break softly — not vigorous boil, but gentle simmer