Ingredients
400 g eggplant, 500 g vegetable oil (60 g actual consumption), 100 g water.
Seasonings
30 g soy sauce, 13 g sugar, 10 g cooking wine, 3 g salt, 2 g each of MSG, chopped scallions, and minced ginger.
Instructions
1. Trim the stems and ends from the eggplant, wash thoroughly, and cut into large, diamond-shaped chunks, then place them in a dish.
2. Place a wok over high heat, add vegetable oil and heat to 170°C (340°F), then add the eggplant and deep-fry, starting with moderate heat and increasing until the oil is bubbling; once the eggplant is tender and soft, pour everything into a strainer set over a bowl to drain the oil.
3. Place a wok over high heat, sprinkle in chopped scallions and minced ginger, add water and the eggplant, then add cooking wine, soy sauce, sugar, and salt. Stir a few times, bring to a boil, cover the wok, reduce to low heat, and braise for about 1 minute until the liquid reduces. Return to high heat and stir-fry for a few seconds, then add MSG and vegetable oil. Shake the wok a few times until the sauce thickens. This dish is tender, with a savory-sweet flavor.