Steps

1. Trim the very tip of the eggplant stem and pare away the tough outer skin like sharpening a pencil. (Key Tip!) The stem area is concentrated with flavor, so trimming it as close as possible is recommended.
   🕒 00:18
2. Cut the eggplant into bite-sized pieces (about 8 pieces per eggplant).
   🕒 00:52
3. Cut the eggplant in half lengthwise and make shallow cuts about 1/4 deep on the skin side. (Key Tip!) This helps it cook faster and absorb the sauce better. Be careful not to cut too deep, or the flesh will separate.
   🕒 01:02
4. Cut the halved eggplants in half again.
   🕒 01:25
5. Place the cut eggplant in a bowl, add 2 pinches of salt and 2 pinches of sugar, and gently rub to season. (Key Tip!) Using only salt can make it too salty, but adding sugar balances the seasoning. Moisture will be drawn out quickly.
   🕒 01:43
6. Once the eggplant looks glossy all over, let it sit for about 5 minutes.
   🕒 02:11
7. Slice the scallions diagonally into approximately 8mm thick pieces. (Key Tip!) The crisp texture of the scallions adds a delightful element and keeps the dish interesting until the end.
   🕒 02:17
8. In a bowl, combine 2 tbsp Sweet Bean Sauce (Tianmianjiang), 1 tsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Cooking Sake (Rice Wine), and 1/2 tsp Chicken Stock Powder. Mix thoroughly to dissolve the Sweet Bean Sauce. (Key Tip!) Tube-type Sweet Bean Sauce is recommended for easy measuring and storage.
   🕒 02:42
9. Firmly pat dry the moisture that has come out of the eggplant after letting it sit for 5 minutes. (Key Tip!) The salt-rubbing process not only removes bitterness but also fills the internal gaps, making the eggplant less likely to absorb excess oil, resulting in a tender texture with minimal oil.
   🕒 03:41
10. Heat a little sesame oil in a frying pan over low to medium heat for about 30 seconds.
    🕒 04:18
11. Add 150g of pork scraps to the heated pan and cook while spreading it out.
    🕒 04:28
12. Sprinkle a pinch of salt and pepper over the pork. (Key Tip!) High heat will make the pork tough and dry; cook slowly over low heat until browned.
    🕒 04:39
13. Once the pork is about halfway cooked, add the sliced scallions and stir briefly. (Key Tip!) The scallions should be lightly cooked to retain their crispness.
    🕒 04:59
14. When the pork is fully cooked, remove it from the pan, leaving the rendered fat behind.
    🕒 05:13
15. Add about 1 tsp of sesame oil to the remaining oil in the pan and heat over low to medium heat again.
    🕒 05:24
16. Add the wiped eggplant and stir well to coat it evenly with the oil. (Key Tip!) Coating with oil improves heat conduction, allowing for more even cooking.
    🕒 05:35
17. Once the oil is evenly distributed, place the eggplant skin-side down in the pan, cover, and steam for 2 minutes. (Key Tip!) Steaming will make the eggplant tender and melt-in-your-mouth. Placing it skin-side down helps you see the browned side.
    🕒 05:55
18. After 2 minutes, remove the lid, flip the eggplant, cover again, and steam for 1 minute.
    🕒 06:15
19. After 1 minute, remove the lid and shake the pan to prevent the eggplant from sticking.
    🕒 06:40
20. Return the removed pork and scallions to the pan.
    🕒 06:48
21. Push the ingredients to the side of the pan and add the prepared sauce to the empty space.
    🕒 06:55
22. Once the sauce begins to bubble, stir everything together briefly. (Key Tip!) Boiling the sauce evaporates the alcohol and slightly thickens it, concentrating the flavor and helping it coat the ingredients.
    🕒 07:02
23. Once everything is coated, it's ready. Plate and serve.
    🕒 07:32