Bifengtang Eggplant

This Chinese chef shows you, in a very relaxed way, how to make Bifengtang (the name of a Taiwan restaurant chain) eggplant. First, peel the eggplant and cut it into thick slices.

After marinating with MSG and salt, soak the eggplant slices in a water and cornstarch batter. Heat oil in a large wok and fry the eggplant slices in the hot oil on a medium fire. Take out when golden and done, and pour all oil from the wok away. Put in 2 tablespoons of oil and fry some black salted beans, dried chili peppers, some bell pepper chunks and some onion chunks. Take the wok off the fire when done.

Take a pretty basket, line it with kitchen paper and arrange the pieces of fried eggplant inside it. Then put the peppers, black beans and bell pepper chunks from the wok on top. Finally, sprinkle on a mixture of fried garlic crumbs and black beans (unfortunately, the chef does not explain how to make it. I guess you have to fry some breadcrumbs and garlic pieces gently in oil, perhaps adding a bit of dried fish). The inside will be soft and tasty and the crumbs crispy and delicious.