Sichuan Yu-Qiang Eggplant Fritters (Fish-Fragrant Eggplant Cakes)

 Yu-Qiang Eggplant Fritters is a classic Sichuan cuisine with distinctive fish-fragrant flavor.

 Crispy golden eggplant patties are paired with a sour, sweet, savory and slightly spicy fish-fragrant sauce. Rich in layered tastes, soft inside and crispy outside,

 it is one of the most popular traditional Sichuan side dishes.

Ingredients

Main Ingredients

2 long eggplants

120g pork mince

Batter Materials

80g all-purpose flour

30g cornstarch

1 egg

A pinch of salt

Moderate cold water

Aromatics & Side Ingredients

3 cloves garlic (minced)

1 small piece of ginger (minced)

2 shallots (white and green parts separated)

2 pickled chili peppers (chopped)

Fish-Fragrant Seasonings

1 tbsp light soy sauce

1.5 tbsp rice vinegar

1 tbsp sugar

1 tsp oyster sauce

Half tsp dark soy sauce

A little salt

Starch water (mix starch and water)

Cooking oil

Step-by-Step Instructions

1. Prepare eggplant

   Wash the eggplants and cut them into thick oval slices. Cut each slice in the middle without cutting off, forming a pocket shape. Set aside.
2. Make filling and batter

   Season pork mince with a little salt and light soy sauce, stir well. Stuff a proper amount of meat filling into each eggplant pocket.

   Mix flour, cornstarch, a pinch of salt, egg and cold water in a bowl, stir into a smooth and thick batter with no lumps.
3. Fry eggplant cakes

   Dip each stuffed eggplant slice evenly in the batter. Heat enough cooking oil in a pan to medium heat.

   Put the eggplant in the oil one by one, fry until golden and crispy on both sides, then take out and drain oil for later use.
4. Make authentic fish-fragrant sauce

   Leave a little base oil in the pan. Add minced ginger, garlic, pickled chilies and white shallot sections, stir-fry quickly until fragrant.

   Add light soy sauce, rice vinegar, sugar, oyster sauce and dark soy sauce, stir and bring to a slight boil.
5. Simmer with eggplant cakes

   Put the fried eggplant cakes into the sauce, turn to low heat and simmer for 2–3 minutes to let the eggplant absorb the flavor.

   Pour in starch water to thicken the sauce, making it tightly wrap around the eggplant.
6. Finish and serve

   Sprinkle with green shallot segments, stir slightly and turn off the heat. Arrange on a plate and serve hot.

Cooking Tips

1. Controlling the oil temperature is crucial; medium slow frying ensures the eggplant is cooked through without burning.
2. Pickled chili is the core of traditional Sichuan fish-fragrant flavor, do not omit it.
3. The ratio of sugar and vinegar can be adjusted to balance sweet and sour taste.
4. Do not simmer too long, or the crispy skin of eggplant cakes will turn soft.
5. For a vegetarian version, replace pork filling with mashed mushrooms or tofu.