Fish-Fragrant Aubergine

Fish-Fragrant Aubergine | Step 1: Cut 500g aubergine into rolling chunks, toss with 5g salt and leave for 10 minutes, then squeeze out the water. This way it absorbs far less oil.

Fish-Fragrant Aubergine | Step 2: Loosen 150g minced pork with 5ml Shaoxing wine. Mince 4 cloves of garlic and a small piece of ginger, and chop 3 pickled or fresh chillies.

Fish-Fragrant Aubergine | Step 3: Mix a sauce of 15ml light soy sauce, 15ml black vinegar, 15g sugar, 5g cornflour and 50ml water.

Fish-Fragrant Aubergine | Step 4: Heat 30ml oil in the wok, add the aubergine and fry over medium-high heat for 4 minutes until soft and lightly caught, then lift out.

Fish-Fragrant Aubergine | Step 5: In the remaining oil, fry the pork until it separates and releases its fat, then add the chilli, ginger and garlic and cook for 30 seconds until the oil turns red.

Fish-Fragrant Aubergine | Step 6: Return the aubergine, pour in the sauce and toss for 1 minute until it reduces. Scatter with spring onion and serve.