SichuanMedium 35 min serves 2 Vegan

Fish-Flavored Eggplant Claypot (鱼香茄子煲)

Name: Fish-Flavored Eggplant Claypot (鱼香茄子煲)
Total time: 35 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: Chinese eggplant; garlic, minced; ginger, minced; scallions, cut 2-inch pieces; doubanjiang (chili bean paste); dried red chilies, whole; sugar; Chinkiang black vinegar; light soy sauce; cornstarch + 3 tbsp water; vegetable oil

鱼香茄子煲 · yú xiāng qié zi bāo

家庭快手版 · Home version: Family version: less oil, claypot keeps everything bubbling at the table. Restaurant versions use a deep fry step that we skip for a healthier result.

The claypot (煲) version of yu xiang eggplant is a social dish — it arrives bubbling and stays hot at the table. The signature yu xiang sauce (sour, sweet, salty, spicy) penetrates every sponge-like bite of eggplant. Eat it straight from the pot with rice.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy Spicy

Ingredients

Chinese eggplant长条茄子🛒 local500 g
garlic, minced蒜末🛒 local6 cloves
ginger, minced姜末🛒 local10 g
scallions, cut 2-inch pieces小葱段🛒 local4 stalks
doubanjiang (chili bean paste)郫县豆瓣酱🏮 asian2 tbsp
dried red chilies, whole干红辣椒🏮 asian8 whole
sugar白糖🛒 local2 tsp
Chinkiang black vinegar陈醋🏮 asian2 tbsp
light soy sauce生抽🏮 asian1 tbsp
cornstarch + 3 tbsp water淀粉水🛒 local1 tbsp cornstarch + 3 tbsp water
vegetable oil食用油🛒 local3 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut eggplant into 5 cm chunks. Toss with 1 tsp salt and set 15 min. Squeeze dry. This reduces oil absorption during cooking and removes bitterness.
🔍 Look for
Visual: 茄子渗出清黄色液体eggplant releases clear yellow liquid
You know it's right when: 块略缩小，手感紧实——可以下锅chunks shrink slightly and feel firm — ready to cook
2Mix the sauce: sugar, vinegar, soy sauce, and cornstarch water in a small bowl. Set aside.
3Heat oil in a claypot or heavy pan over medium-high. Add dried chilies and stir 10 sec until fragrant but not burnt.
🔍 Look for
Visual: 油亮，辣椒微 darken，香气释放oil shimmers, chilies darken slightly and release aroma
You know it's right when: 辣椒变黑则重来——糊辣发苦if chilies turn black, start over — burnt chili is bitter
4Add doubanjiang, garlic, and ginger. Stir-fry 30 sec until the oil turns deep red.
🔍 Look for
Visual: 油析出，呈深透亮红色oil separates and turns a deep, translucent crimson
You know it's right when: 红油是风味基底——不要急this 'red oil' (红油) is the flavor base — don't rush it
5Add eggplant. Pour in the sauce mixture. Gently stir to coat — don't break the eggplant. Cover and simmer 8 min on medium-low.
🔍 Look for
Visual: 酱汁冒泡浓稠，包裹茄子，色深红亮sauce bubbles and thickens around the eggplant; color deepens to glossy brown-red
You know it's right when: 茄子半透明塌软，倾斜锅时肉会流动——完成eggplant is translucent and collapses when tilted in the pot
6Add scallion pieces. Cover 1 min more. Serve the claypot directly at the table — it stays bubbling.

Tips

· Salt and squeeze the eggplant first — this is the #1 trick for less oil and better texture.
· The yu xiang sauce balance is key: equal parts sugar and vinegar, with salty soy and spicy doubanjiang framing them.
· Eat immediately — claypot eggplant continues to cook and can turn mushy if left sitting.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

How do I keep eggplant from soaking up all the oil?

Two tricks: salt the cut eggplant and let it sit 10–15 minutes, then squeeze out the water — this collapses the spongy structure that drinks oil. Or microwave or steam it briefly first so it's half-cooked before it hits the pan. Either way it stays creamy inside with far less grease.

Source: HǎoWèi vegetable guide

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library