Fish-Fragrant Eggplant

Ingredients

• unsalted stock of any kind or water
• tablespoon sugar
• tablespoon soy sauce
• tablespoon Chinkiang black vinegar
• teaspoon potato starch
• pound long Chinese or Japanese eggplants
• Fine sea salt
• Vegetable oil
• to 1/2 cup potato starch or cornstarch
• tablespoons Sichuan chili bean paste or pickled chili paste, see Note
• tablespoon finely chopped garlic
• tablespoon finely chopped fresh ginger
• green onions