Fish-Fragrant Eggplant

Method7 steps

1. 1

   Cut the Eggplant

   茄子切条

   Wash the eggplant and cut it into strips.

   将茄子洗净并切成条状。

   ⏱3 min

   • 💡 Keep the eggplant strips as uniform in size as possible for even cooking.茄子条的大小尽量保持均匀，以便受热一致
   
2. 2

   Prepare the Ingredients

   准备配料

   Cut the pork into minced pork. Finely chop the scallion, ginger, and garlic, and dice the bird's eye chili.

   将肉切成肉沫，葱姜蒜切碎、小米椒切丁。

   ⏱5 min

   • 💡 Separate the white and green parts of the scallion — use the white part for frying and the green part for garnish at the end.葱白和葱绿可以分开，葱白用于炒香，葱绿最后点缀
   
3. 3

   Mix the Fish-Fragrant Sauce

   调制鱼香汁

   In a bowl, combine salt, MSG, sugar, light soy sauce, dark soy sauce, vinegar, and water starch, then stir until well mixed.

   取一碗，放入盐、味精、糖、生抽、老抽、醋、水淀粉搅拌均匀。

   ⏱1 min

   • 💡 Preparing the sauce in advance helps avoid a rush during the quick stir-fry.提前调好料汁可以避免在爆炒时手忙脚乱
   
4. 4

   Deep-Fry the Eggplant

   油炸茄子

   Pour 300ml of oil into a wok over low heat. When the oil is about 70% hot (about 40 seconds, with wisps of smoke), add the eggplant and fry for 2 minutes. Remove when the edges turn slightly golden. Pour out the excess oil.

   锅中倒入 300ml 油，开小火，油温七成热（约40秒，有烟冒出）放入茄子炸两分钟，当茄子边缘微黄就捞出。多出的油盛出。

   ⏱3 min

   • 💡 Watch the heat carefully while frying the eggplant to avoid burning.炸茄子时要注意火候，避免炸糊
   • 💡 The leftover oil can be saved for other uses.炸完的油可留作他用
   
5. 5

   Stir-Fry the Minced Pork

   煸炒肉末

   Leave 15-30ml of oil in the wok, add the minced pork, and stir-fry until it turns white. Remove and set aside.

   锅中留 15-30ml 油，倒入肉沫炒至颜色变白后盛出备用。

   ⏱1 min

   • 💡 Stir-fry quickly and remove as soon as it's cooked through to keep the meat tender.快速翻炒，断生即盛出以保持肉质鲜嫩
   
6. 6

   Fry the Aromatics

   炒香底料

   Add another 15-30ml of oil to the wok, then add fermented broad bean chili paste (doubanjiang), scallion white, ginger, and garlic. Stir-fry until fragrant, then add the minced pork and stir to combine.

   锅中再倒入 15-30ml 油，放入豆瓣酱、葱白、姜、蒜炒香，然后倒入肉沫翻炒均匀。

   ⏱1 min

   • 💡 Fry the doubanjiang until red oil releases for a richer aroma.豆瓣酱要炒出红油，香味才浓郁
   
7. 7

   Braise and Finish

   烩制起锅

   Add 80-150ml of water, then add the eggplant and sauce. Stir-fry over high heat until the flavors meld and the sauce thickens. Finally, add the scallion green and stir to combine.

   加入 80-150ml 清水，倒入茄子和料汁，爆炒入味收汁。最后放入葱翻炒均匀即可。

   ⏱3 min

   • 💡 You can turn up the heat slightly while reducing the sauce.收汁时火可以稍微开大一点
   • 💡 Adding the scallion green at the end keeps it bright green.最后放葱绿能保持色泽翠绿