Steps

1. Peel the eggplants and cut them into quarters lengthwise (or sixths if thick).
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2. Lightly coat the cut eggplants with flour.
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3. Dip the floured eggplants in beaten egg.
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4. Heat 1 tbsp of Refined Sesame Oil in a frying pan and let it warm up.
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5. Arrange the eggplants in the pan and sear them.
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6. Cover with a lid and steam-fry over low heat for 2 minutes per side, then flip again and steam for another 2 minutes, for a total of approximately 6 minutes. (This is the secret!) Because they are coated with flour and egg, they will become tender and easily absorb the sauce even with a small amount of oil.
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7. Remove the browned eggplants from the pan and set them aside on a plate.
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8. Add 100g of Ground Pork to the same frying pan and stir-fry slowly over low heat.
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9. Once the pork becomes crumbly and turns white, add 1 tsp Minced Green Onion, 1 tsp Minced Ginger, and 1 tsp Minced Garlic.
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10. Add a little Refined Sesame Oil and stir-fry until fragrant.
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11. Once fragrant, add 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Soy Sauce, 2 tbsp Sugar, and 1 tbsp Oyster Sauce. Bring to a simmer while mixing.
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12. Add 100ml Water and a pinch of Pepper, bring to a boil, and reduce slightly.
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13. Return the fried eggplants to the pan with the minced meat sauce and mix well.
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14. Cover with a lid and simmer for about 2 minutes to allow the flavors to meld.
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15. Pour in the potato starch slurry and stir to thicken the sauce, coating the eggplants.
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16. Finish by drizzling in 1 tbsp Sesame Oil to enhance the aroma and flavor. It's ready!
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