500 grams (1.1 lb) eggplant
300 grams (3/5 cup) salad oil (on;y 1/5 cup to be consumed)
30 grams (1 1/2 tbsp) soy sauce
15 grams (3 tsp) sugar
5 grams (1 tsp) cooking wine
2 grams (1/3 tsp) salt
15 grams (3 tsp) mixture of cornstarch and water
1 gram (1/4 tsp) MSG
5 grasm (1 tsp) sesame oil
1.Cut the eggplant into sections 3 cm (1.2 inches) wide and 6 cm (2.4 inches) long.
2. Heat the salad oil to 110-135 ºC (230-275 ºF). Deep-fry the eggplant until the skin changes to a light color. Take out and drain off the oil.
3. Keep 20 g (1 1/2 tbsp) of oil in the wok, add the cooking wine, soy sauce, salt and sugar and bring to boil. Put in the eggplant and simmer for 3 minutes. Turn up the fire untilit is strong so as to boil off some of the liquid. Add the MSG, thicken the suce with hte mixture of cornstarch and water, and srinkle on the sesame oil. The dish is now ready to serve.
Features: Slightly brown in color.
Taste: Soft and delicious.