Tip the aubergine chunks into a bowl and cover with cold water. Add 2 teaspoons of the salt and leave to soak for 20 minutes. You may need to put a plate on top of the aubergine to keep everything submerged in the water.

Heat the 240ml of oil in a wok or large sauté pan over a medium heat, swirling the oil around to coat the base of the wok. Once hot, add the potatoes and fry for 8–10 minutes, turning occasionally, until golden brown on all sides.

While the aubergine soaks and your potatoes fry, make your sauce. In a small bowl, combine the two soy sauces, Shaoxing wine, doubanjiang, white pepper, and sugar, along with ½ teaspoon of the salt and 1 tablespoon of the cornflour. Stir to dissolve the cornflour best as you can.

Once your potatoes are ready and nicely browned, use a slotted spoon/spatula to remove them from the wok and set aside on a paper towel-lined plate. Turn off the heat but keep the oil in the wok, ready.

After their soaking time is up, drain the aubergine pieces and rinse them under cold water. Dry thoroughly with paper towels and then toss in a medium bowl with the remaining 3 tablespoons cornflour.

Return the wok to a medium–high heat, and add the aubergine pieces. Fry for 8–10 minutes, turning occasionally, until golden brown. Remove the aubergine from the pan with your slotted spoon/spatula, and set aside on the plate with the potatoes.

Discard the leftover oil, then add 1 tablespoon fresh oil to the wok. Once the oil is hot, add the tofu, garlic, and peppers. Cook, stirring frequently, for 3 minutes, or until the peppers begin to char at their edges. Return the potatoes and aubergine to the wok, and stir everything together to mix.

Grab your bowl of sauce. Stir it to make sure the cornflour is fully dissolved, then add the sauce to the wok, along with the spring onions and the final teaspoon of salt. Stir together and cook everything 30 seconds, then serve.