Ingredients
Main Ingredients:EggplantAppropriate amount
Seasonings: A little salt,Soy VinegarAppropriate amount,Chicken EssenceA little,Ginger3 grams, garlic appropriate amount, starch 3 grams,Doubanjiang (Fermented Broad Bean and Chili Paste)appropriate amount,SugarA littleMethod
　　Step 1.
Fish-flavored EggplantNo meat filling, just a simple eggplant preparation, but very delicious.Wash the eggplant and remove the top, then cut into stripsStep 2. Heat oil in a wok,
Eggplant needs to be fried well; don't be afraid of using too much oil.Pour the cut eggplant into the hot oil and fry.Fry for about 2-3 minutes, then remove.Heat the oil again on high heat, add the fried eggplant once more. The purpose of frying twice is to drain out the oil from the eggplant and make it easier to cook through; do not fry for too long, just around 30-45 seconds
Step 3. Add oil to a wok, sauté ginger and garlic until fragrant, then add a tablespoon of Doubanjiang (Fermented Broad Bean and Chili Paste) and stir until the red oil aroma is released.
Step 4. Pour in half a bowl of water, a little sugar, and an appropriate amount of vinegar to make the sauce.Add the fried eggplant to the sauce.Season with some salt and chicken essence, and quickly stir-fry for about 1 minute. Leave some soup to soak rice if desired; if not too much soup is needed, thicken the sauce.