How to Make Delicious “Xiang Mi Hu Le” Eggplant Dish: A Step-by-Step Guide

Q: Can I use another type of vinegar instead of Chinkiang vinegar?
A: Yes, you can use other types of vinegar, but Chinkiang vinegar gives a unique flavor that’s hard to replicate.

Q: What can I do if the eggplant absorbs too much oil?
A: Ensure the oil is hot enough before frying and try not to overcoat the eggplant with too much flour to reduce oil absorption.

Q: Can I bake the eggplant instead of frying?
A: Yes, you can bake the eggplant for a healthier version, though the texture will be different.

"Xiang Mi Hu Le" Crispy Eggplant in Garlic Sauce

Notes

Ingredients:

1 Eggplant
2 Cloves of Garlic
3 Tablespoons Light Soy Sauce
1 Tablespoon Chinkiang Vinegar
3-6 Dried Chilies
A Pinch of Salt
1 Tablespoon Sugar
3 Tablespoons Cornstarch
1 Tablespoon All-Purpose Flour
3 Tablespoons Cooking Oil
Green Onion for Garnish (optional)

Instructions:

Mix 1 tablespoon of Chinkiang vinegar, 1 tablespoon of sugar, and 3 tablespoons of light soy sauce in a bowl.
Cut the eggplant into pieces, removing the seeds if desired, and sprinkle with a pinch of salt.
Drain any excess moisture from the eggplant, then coat it with a mixture of 1 tablespoon flour and 3 tablespoons cornstarch.
Deep fry the eggplant in hot oil until it takes shape, then remove it from the oil.
Double fry the eggplant until it turns golden brown for extra crispiness, then remove and drain excess oil.
In a separate pan, sauté dried chilies and minced garlic until fragrant, then add the previously mixed sauce.
Add the fried eggplant to the sauce, toss to coat evenly, and garnish with green onions if desired.