🍽️ How to Make Yuxiang Qiezi (Fish-Fragrant Eggplant) at Home

🧆 Ingredients

• 2 medium eggplants (cut into strips)
• 1 tablespoon doubanjiang (chili bean paste)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 1 green onion (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch (mixed with water)
• 1 tablespoon Shaoxing wine
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Eggplant: Wash the eggplants thoroughly. Cut them into uniform strips about 2/3 inch thick and 3 inches long. Soak the strips in a large bowl of salted water (1 tablespoon salt per quart of water) for at least 10 minutes. This helps remove bitterness and prevents excessive oil absorption. After soaking, drain and pat the eggplant dry with paper towels to remove excess moisture.

2. Prepare the Aromatics and Sauce: Mince the garlic and ginger finely. Chop the green onion, separating the white and green parts. In a small bowl, mix the soy sauce, vinegar, sugar, Shaoxing wine, and a pinch of salt to create the sauce base. In another bowl, mix the cornstarch with a little water to make a slurry.

3. Fry the Eggplant: Heat the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, add the eggplant strips in batches (do not overcrowd the pan). Fry until the eggplant is golden brown and soft, about 4–6 minutes per batch. Remove and drain on paper towels. Properly cooked eggplant should be tender but not mushy, with a creamy interior.

4. Stir-Fry the Aromatics: Pour off excess oil, leaving about 1 tablespoon in the pan. Add the minced garlic, ginger, the white part of the green onion, and doubanjiang. Stir-fry over medium heat until fragrant and the oil turns red, about 1–2 minutes. Be careful not to burn the aromatics.

5. Combine and Simmer: Return the fried eggplant to the pan. Pour in the prepared sauce base. Stir gently to coat the eggplant evenly. Simmer for 2–3 minutes, allowing the flavors to meld. Taste and adjust seasoning with more sugar, vinegar, or salt as needed.

6. Thicken the Sauce: Stir the cornstarch slurry to recombine, then pour it into the pan while stirring. Cook for another 1–2 minutes until the sauce thickens and clings to the eggplant. The finished dish should be glossy and aromatic.

7. Finish and Serve: Turn off the heat. Sprinkle the green part of the green onion on top. Serve immediately while hot for the best texture and flavor.

Key Points:

• Always soak and dry the eggplant before frying to ensure a creamy texture and prevent oiliness.
• Fry eggplant in batches for even browning.
• The sauce should be balanced: taste and adjust sugar and vinegar to your preference.
• Serve immediately; the dish loses its ideal texture if left to sit.

💡 Tips

• Soak eggplant to reduce oil absorption.
• Adjust sugar and vinegar for balanced flavor.
• Use fresh aromatics for best taste.
• Serve immediately for optimal texture.