Chinese
Chinese - Sichuan and Regional
Fish Fragrant Aubergine
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g aubergine, cut into batons
- • 2 tbsp Sichuan pickled chilies, minced
- • 1 tbsp doubanjiang
- • 2 tbsp chinkiang vinegar
- • 1 tbsp sugar
- • 1 tbsp light soy sauce
- • 3 cloves garlic, minced
- • 1 tbsp fresh ginger, minced
- • 200ml peanut oil for frying
Preparation Steps
1
Phase 1
Fry the aubergine batons until golden and soft, then drain.
2
Phase 2
Fry the ginger, garlic, and pickled chilies in fresh oil.
3
Phase 3
Add the doubanjiang, vinegar, sugar, and soy sauce and cook briefly.
4
Phase 4
Toss the aubergine in the sauce over high heat.
5
Phase 5
Plate hot.