Eggplant pot

Cut off the eggplant tops and peel in strips for colour; cut into 5 cm sections, then into thirds and thirds again, giving 5 cm steaks about 2 cm wide.

Soak the cut eggplant in water with a touch of vinegar for 15 minutes, then drain until no water remains.

Long yau: wok piping hot, heat off, add the oil and swirl.

Heat on high, add the eggplant in one layer and fry patiently until browned, turning the wok; flip, spread and fry until softened and wilted, then remove.

Same wok on medium, add oil, then the garlic and ginger, and fry about one minute until fragrant.

Add the ground bean paste and break it up with the spatula, then add the Guilin chili sauce and fry together until combined.

Swirl in the liaojiu, return the eggplant, fry, then add the stock.

As it comes to a boil season with sugar, salt and MSG.

Transfer to a clay pot, cover and simmer on medium low for 15 minutes, then correct the salt.

Top with chopped cilantro.

Variation for people who cannot eat spicy: cut the Guilin chili sauce to 1 teaspoon and raise the ground bean paste to 1.5 tablespoons.