Hannah Che's Fish-Fragrant Eggplant (Yúxiāng Qiézi) Recipe

Ingredients

• 1/2 cup unsalted stock of any kind or water
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1/2 teaspoon potato starch
• 1 pound (450 grams) long Chinese or Japanese eggplants (about 3 small)
• Kosher salt
• Vegetable oil, for frying
• 1/2 cup potato starch or cornstarch
• 1 1/2 tablespoons Sichuan chili bean paste or pickled chili paste
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 2 scallions, thinly sliced, white and green parts kept separate