Ingredients
- Chineselong eggplant
- tablespoon sChinkiang vinegar
- tablespoon light soy sauce
- tablespoon shaoxing wine(or water)
- tablespoon spicy fermented bean pastedoubanjiang
- tablespoon ssugar
- tablespoon speanut oil(or vegetable oil)
- 1/8 teaspoon sichuan peppercorn powder, freshly grated (or black pepper powder)
- clove sgarlic, chopped
- teaspoon sginger, minced
- to 3 tablespoon schopped cilantro for garnish(Optional)
Instructions
- Mix Chinkiang vinegar, light soy sauce, Shaoxing wine, spicy fermented bean paste, and sugar in a small bowl.
- Heat peanut oil in a small saucepan over medium heat until warm. Add ginger and garlic. Stir and cook until fragrant. Turn to medium low heat. Add the vinegar mixture. Stir and cook until bringing to a simmer. While grilling eggplant, put the saucepan on the grill, over indirect heat to keep warm. Add a bit of water if the sauce gets too thick.
