Fish-fragrant eggplant, a home-style dish brimming with warmth and comfort, embodies the exquisite art of Chinese seasoning. The eggplant, soaked in a sweet, sour, and spicy sauce, is tender yet infused with the savory aroma of the sauce. A single bite releases a glistening broth, and paired with white rice, it's a "rice-eating wonder" for many. Its magic lies in the word "fish-fragrant"—though no fish is visible, the subtle freshness is revealed through the aroma of scallions, ginger, and garlic, the tangy spiciness of pickled peppers, and the harmonious blend of sweet and sour. Ordinary purple eggplant, after being tossed in hot oil, loses its rawness and becomes soft and moist, then coated in a carefully crafted sauce. This simple ingredient acquires an unforgettable magic. This classic recipe follows the essence of home cooking, eschewing fancy techniques to preserve the most authentic fish-fragrant flavor, allowing you to recreate restaurant-quality deliciousness at home.
Materials
The classic recipe for Yu Xiang Eggplant, a dish perfect with rice.
Wash 3 eggplants, about 600 grams, and cut them into strips about the thickness of a thumb.
Sprinkle with 50 grams of cornstarch and toss to combine.
Heat 500g of oil to 70% of its maximum temperature. Add the eggplant strips and fry over high heat, then medium heat, then high heat again until golden brown and crispy.
Leave 10 grams of oil in the pan, add 20 grams of minced garlic and 20 grams of fermented bean paste, and stir-fry until the oil turns red.
In a small bowl, mix 20g light soy sauce, 10g dark soy sauce, 10g oyster sauce, 20g aged vinegar, 20g sugar, 400g water, and 10g cornstarch. Pour the mixture into a pot and cook until slightly thickened.
Add the fried eggplant strips
Stir-fry evenly, then turn off the heat.
Add 20 grams of chopped green onions and it's ready to serve.
Eat it while it's hot—crispy on the outside and soft on the inside, with a perfect balance of sweet and sour.
It goes perfectly with rice, making it a great side dish.
For those who like rice bowls, pour the sauce and vegetables over the rice together.
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