Steps

1. Peel the eggplant in stripes and slice diagonally about 1cm thick.
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2. Cut the green onion into thick strips.
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3. Slice the pork belly.
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4. Lightly beat the 3 eggs.
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5. Heat about 1cm of White Sesame Oil in a frying pan over high heat and stir-fry the eggplant.
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6. Once the oil coats the eggplant, cover and steam-fry until softened.
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7. Remove the steamed eggplant from the pan.
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8. Stir-fry the pork belly in the same pan over medium heat.
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9. When the pork releases its fat, add a drizzle of White Sesame Oil, then add and stir-fry the green onion.
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10. Make a space in the center of the pan, add 1/2 tsp of Doubanjiang, and stir-fry until fragrant.
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11. Once the aroma is released, mix everything together and add the 5 Dried Chili Peppers and 10 Sichuan Peppercorns.
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12. Add 1 tbsp of Cooking Sake (Rice Wine), 1.5 tbsp of Soy Sauce, and 100ml of Chicken Broth and bring to a boil.
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13. Return the stir-fried eggplant to the pan.
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14. Add enough soup to cover the ingredients, cover, and simmer for about 4 minutes.
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15. Add 2 tsp of Sugar to adjust the flavor. (This is the secret! Adding sugar deepens the flavor.)
    🕒 05:30
16. Once the eggplant is tender, drizzle in the roughly beaten 3 Eggs.
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17. Cover and steam until semi-set.
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18. Drizzle with 1 tbsp of Sesame Oil and transfer to a plate.
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19. Sprinkle with Sichuan Peppercorn Powder (to taste) if desired.
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