Fish fragrant eggplant

Heat the wok until very hot and add a little oil.

Precook the eggplant: salt it, let it sit, then sear until well browned (on a griddle here; deep frying, steaming or the wok also work).

Add the eggplant with garlic, ginger, chilies and scallion and stir-fry quickly.

Turn the heat down a little and add the sauce of Shaoxing wine, soy sauce, sugar, vinegar, pickled chili liquid and doubanjiang; thin with a little water if thick.

Season with a little salt and MSG and finish with cilantro and scallions.