How to make the perfect Yuxiang (Fish-fragrant) Eggplants at home | Yuxiang Eggplants recipe | 鱼香茄子

ground pork

🥗Healthier: ground turkey

💰Cheaper: tofu

Tofu offers a plant-based option while reducing cost.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often cheaper and gluten-free.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste provides similar heat and flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Select young and fresh eggplants that are firm and smooth to the touch.

Remove the stem from the eggplants and perform a rolling cut (guendou) to create sharp edges for better flavor absorption.

Prepare the sauce by mixing 20 grams of sugar, pickled chili juices, a little rice wine, 5-10 grams of black vinegar, 10 grams of soy sauce, and optionally glutamic acid or dark soy.

Quickly fry the eggplants until slightly browned to remove moisture and allow for better sauce absorption.

Melt lard in a pan and cook the dobanjan until it releases its fragrance and the oil turns reddish.

Add green onions, ginger, and pickled chilies to the pan and stir-fry until fragrant.

Combine the fried eggplants with the dobanjan mixture and add the prepared sauce, stirring to dissolve any undissolved salt and sugar.

Cook the eggplants in the sauce until they absorb the flavors and the sauce thickens, adjusting sweetness with more sugar if needed.

Add starch slurry to thicken the sauce until it coats the eggplants evenly.

Finish with a drizzle of oil on top of the eggplants for sheen before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary