Fish Fragrant Aubergine

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This is possibly my most favourite Chinese dish (and rapidly becoming my wifes too). It's the Black Vinegar that makes it - along woith the soft sweet aubergine flesh

I've done many versions of Fish Fragrant - they are all great - Pork here

Alway good to have some Chinese Master Stock in the freezer 



Need to soften these down


Fry off the sichuan bean sauce 


Added the vinegar


Amazing flavours



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