750 grams (1.65 lb) eggplants
25 grams (5/6 oz) red chili
500 grams (1 cup) salad oil (only 1/5 to be consumed)
10 grams (2 tsp) mixture of cornstarch and water
50 grams (2 2/3 tbsp) soy sauce
2 grams (1/2) MSG
1/2 gram (1/12 tsp) salt
2 grams (1/15 oz) scallions
2 grams (1/15 oz) ginger
2 grams (1/15 oz) garlic
100 grams (6 tbsp) water
5 grams (1 tsp) cooking wine
2 1/2 grams (1/2 tsp) soy bean paste
10 grams (2 tsp) sesame oil
15 grams (1 tbsp) vinegar
1. Cut the eggplant into sections 3 cm (1.2 inches) wide and 5 cm (2 inches) long (or alternatively into small cubes).
2. Remove the seeds and cut the red chili into shreds. Chop the scallions, ginger and garlic.
3. Heat the salad oil until it reaches 110-135:C (230-275:F). Deep-dry the eggplant until it changes color. Take out and drain off the oil.
4. Keep 50 g (3 1/2 tbsp) of oil in the wok, throw in the scallions, ginger, garlic, red chili, soy bean paste, cooking wine, soy sauce, water, and sugar. Add the fried eggplant and simmer on low fire for 3 minutes. Turn up to a strong fire to boil off some of soup. Add the MSG, vinegar and mixture of cornstarch and water. Sprinkle on the sesame oil and stir. Put on a plate and serve.
Features: The eggplant is crispy outside and soft inside. Thickly flavored.