Dongbei Style Braised Eggplant

Wash and cut the Chinese eggplant into 5cm long, 2cm thick batons. Place the cut Chinese eggplant in a bowl of lightly salted water for 10 minutes to prevent browning and reduce oil absorption, then drain thoroughly and pat very dry with paper towels.

Mince the Garlic and Ginger. Separate the white and green parts of the Scallions; finely chop the white parts and thinly slice the green parts for garnish.

In a small bowl, combine Light soy sauce, Dark soy sauce, Shaoxing wine, Chinkiang vinegar, White granulated sugar, 200g Water, and White pepper powder. Stir until the White granulated sugar is dissolved. In another small bowl, whisk Cornstarch with 30g Water to create a slurry.