Dad's Chinese Stuffed Eggplant: A Chinese Chef's Secrets

Ingredients

• 1 lb Chinese eggplant
• 7 oz shrimp
• 7 oz tonguefish fillet
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp cornstarch
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 2 tbsp water
• 2 cloves garlic
• 1 whole chili pepper
• 3 slices ginger
• 2 tbsp sugar
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 1/2 tbsp vinegar
• 5 tbsp water
• 1/2 tsp chili sauce
• 2 tsp cornstarch
• 1 tsp corn oil
• 4 tbsp corn oil