Steps

1. Cut off the stems of 4 large eggplants. Peel the skin in a checkered pattern from the bottom up.
   🕒 01:56
2. Cut the eggplants into thirds, then halve them lengthwise. Make two vertical cuts into each half. (This is the key!) If the eggplant pieces are thin, leave them as is. If they are thick, this cutting method ensures even cooking.
   🕒 02:10
3. In a bowl, combine [A] 2 tbsp Cooking Sake (Rice Wine), [A] 3 tbsp Soy Sauce, [A] 1 tbsp Sugar, [A] 2 tbsp Oyster Sauce, [A] 4 tbsp Chicken Stock, and [A] a pinch of Pepper. Mix well to create the sauce mixture.
   🕒 03:13
4. Drizzle Pure Sesame Oil into a frying pan and heat over medium heat. Arrange the cut eggplants in the pan, cover, and cook for 1.5 to 2 minutes over medium heat.
   🕒 02:50
5. Once the eggplants are lightly colored, flip them over and cook for another 1.5 to 2 minutes. When the eggplants are softened, transfer them to a plate.
   🕒 04:08
6. In the same frying pan, heat over medium heat and add 50g ground pork. Stir-fry until the pork turns white.
   🕒 05:19
7. Once the pork releases its oil, add a little Pure Sesame Oil and mix. Add 1 tbsp minced scallions, 1 tbsp minced ginger, 1 tbsp minced garlic, and 1 tbsp Doubanjiang (Chili Bean Paste). Stir-fry until fragrant.
   🕒 05:36
8. When the ground pork and aromatics are crumbly, add 2 tbsp Cooking Sake (Rice Wine) and increase the heat to high. Pour in the prepared sauce mixture and bring to a boil.
   🕒 06:18
9. Add the reserved eggplants and green onions (to garnish) (to taste). Stir-fry to combine the pork and eggplant.
   🕒 06:38
10. Add the potato starch slurry and quickly stir to thicken the sauce.
    🕒 06:57
11. Finish by drizzling in chili oil (to taste) and sesame oil (to finish) (to taste). Stir well to combine everything.
    🕒 07:04
12. Plate the dish and sprinkle with ground Sichuan peppercorn (to taste). Serve.
    🕒 07:52