Steps

1. Peel and cut 3 pcs of eggplant into batons.
   🕒 00:44
2. Lightly coat the cut eggplant with flour as needed, ensuring even coverage.
   🕒 01:06
3. Lightly beat 1/2 pc of egg and pour it over the floured eggplant, coating them well.
   🕒 01:28
4. Heat 2 tbsp of Taipai Sesame Oil in a frying pan and arrange the eggplant in a single layer. Cover and steam-fry over medium-low heat.
   🕒 01:51
5. Once the eggplant turns golden, flip them and fry until nicely browned all over. The Key is! Coating with flour and egg allows for a crispy finish with minimal oil.
   🕒 02:34
6. Transfer the fried eggplant to a plate.
   🕒 03:40
7. In the same frying pan, add 100g of ground pork and stir-fry over medium heat.
   🕒 03:57
8. Once the ground pork has turned white, add 1 tsp of Doubanjiang (Spicy Bean Paste) and stir-fry until fragrant.
   🕒 04:12
9. Add 2 tbsp of green onion, 1 tbsp of ginger, and 1 tbsp of garlic, and stir-fry until fragrant.
   🕒 04:21
10. Reduce heat, and in a bowl, mix 2 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Soy Sauce, 1.5 tbsp of Sugar, and 3 tbsp of Water to create the sauce mixture (A).
    🕒 04:46
11. Add the prepared sauce mixture (A) to the pan with the stir-fried pork and aromatics, and simmer until it thickens.
    🕒 05:13
12. Return the fried eggplant to the pan and toss to coat evenly with the thickened sauce.
    🕒 06:01
13. Gradually add 1-2 tbsp of thickening slurry (potato starch and water) to achieve desired consistency.
    🕒 06:23
14. Drizzle in 1 tbsp of sesame oil and 1 tbsp of chili oil.
    🕒 06:50
15. Plate the dish, garnish with green onion to taste, and sprinkle with Sichuan peppercorn powder to taste to finish.
    🕒 07:34