The aromatics sizzled, releasing their fragrance, as Light Soy Sauce and Dark Soy Sauce were poured in, along with some oyster sauce, a small spoonful of salt, and a small spoonful of sugar. After stirring everything evenly, the salted fish bits were added.
Two large bowls of water were added to simmer, allowing the savory flavors of the aromatics and the salted fish to meld into the broth.
The heat was turned up high. The eggplant strips, which had been soaking in water, were drained and added to the wok. After stirring them well, the lid was placed on the wok to braise for two to three minutes, allowing the broth to penetrate the eggplant.
Three minutes later, upon lifting the lid, a rich, savory fragrance wafted out from the wok, causing several kitchen assistants nearby to involuntarily swallow.
By then, the broth in the wok had visibly thickened considerably, and the eggplant strips were tender, quivering in the simmering liquid.
