Yu xiang qie zi (fish-fragrant eggplant)

Method

1. 1 Cut the eggplant into long strips, toss with a little salt for 10 minutes, then drain well.
2. 2 Fry the eggplant in hot oil for 4 minutes until tender and golden brown around the edges, then remove and drain.
3. 3 Sauté Sichuan-style fermented soybean paste with minced garlic and ginger for 1 minute until it turns red and releases its aroma.
4. 4 Mix sugar, vinegar, and soy sauce with 60 ml of water, then pour into a pan and boil for 1 minute.
5. 5 Add the eggplant and stir-fry for 2 minutes. Pour in the cornstarch mixture to thicken the sauce, then sprinkle with chopped scallions.