Steps

1. Trim the stems off 3 medium eggplants.
   🕒 00:14
2. Lightly peel the eggplants.
   🕒 00:26
3. Cut the eggplants into 4 pieces each.
   🕒 00:37
4. Cut the pieces in half again. If large, cut into 3 pieces.
   🕒 00:41
5. Sprinkle salt all over the cut eggplant and let it sit for 5 minutes. [This is the trick!] Salting draws out moisture and bitterness through osmosis.
   🕒 00:57
6. Finely chop 1/2 stalk of scallion.
   🕒 01:08
7. Finely chop 1 clove of garlic.
   🕒 01:32
8. Carefully pat dry the moisture that came out of the eggplant after 5 minutes.
   🕒 01:56
9. Place the eggplant in a bowl and add 1.5 tbsp Potato Starch. Toss to coat evenly.
   🕒 02:24
10. Heat plenty of oil in a frying pan over medium heat.
    🕒 02:54
11. Place the eggplant in the hot oil with the skin side up. Once browned, flip and cook until all sides are browned. Drain on a colander. [This is the trick!] Eggplant can stick easily. If your pan is small or you're cooking a large batch, it's best to fry in 2 batches. Avoid putting it directly into a bowl after frying, as it will lose oil. Always use a colander.
    🕒 03:07
12. Heat 1 tbsp oil in the frying pan over medium-low heat (between medium and low).
    🕒 03:55
13. Add 150g ground pork to the warm pan and spread it out. Cook until well browned.
    🕒 04:01
14. Once the pork is cooked, add 1 tbsp Doubanjiang and the minced garlic. Stir-fry slowly. [This is the trick!] The key is to infuse the oil with the rich flavor of the meat, doubanjiang, and garlic. This flavorful red oil is what makes the dish delicious.
    🕒 04:17
15. Add 2 tsp grated ginger, 1 tbsp Sweet Bean Paste, and 150cc water to the stir-fried pork. Mix well to dissolve the sweet bean paste.
    🕒 04:53
16. Add 1 tsp Soy Sauce, 1 tsp Oyster Sauce, 1 tsp Chinese Soup Paste (Shantan), and 1/2 tsp Sugar. Mix thoroughly to prevent lumps.
    🕒 05:14
17. Once the sauce comes to a boil, add the fried eggplant and simmer for about 2 minutes, stirring gently.
    🕒 05:40
18. After simmering for 2 minutes and the sauce has thickened, turn off the heat.
    🕒 06:12
19. Off the heat, add the chopped scallions and 2 tsp Sesame Oil. Mix well.
    🕒 06:18
20. Transfer to a serving dish and enjoy.
    🕒 06:36