Noodles with Braised Eggplant

Wash the Chinese long eggplant and trim the ends. Cut the eggplant into 7cm long batons. Place the eggplant in a bowl, sprinkle with Salt, and let it sit for 15 minutes to draw out excess moisture. Rinse the eggplant thoroughly under cold water and pat completely dry with paper towels.

Mince the Garlic and Ginger. Separate the white and green parts of the Scallion; finely chop both parts.

In a small bowl, combine Light soy sauce, Dark soy sauce, Shaoxing wine, Chinkiang vinegar, Granulated sugar, and 400g of Water. Stir until the sugar dissolves.