Steps

1. Trim the stems off 3 eggplants and remove the tough green parts.
   🕒 01:05
2. Cut the eggplants in half lengthwise, then diagonally into bite-sized pieces.
   🕒 01:45
3. Sprinkle 2 pinches of sugar over the cut eggplant and rub it in. Let sit for 10 minutes. (Key Step!) Rubbing with sugar helps the eggplant absorb less oil, removes bitterness and astringency, and allows the ingredient's natural flavor to remain.
   🕒 02:22
4. Finely chop 1/2 stalk of scallion.
   🕒 02:59
5. Finely chop 10g of ginger.
   🕒 03:54
6. Finely chop 15g of garlic, removing any sprouts.
   🕒 04:33
7. Combine the minced ginger and garlic in a bowl, and add 1 tbsp of Doubanjiang. Mix well.
   🕒 05:15
8. In a separate bowl, combine 1 tbsp of Tianmianjiang, 1 tbsp of Cooking Sake (Rice Wine), 1 tsp of Soy Sauce, 1 tsp of Oyster Sauce, and 1 tsp of Low-Sodium Chicken Stock Powder. Stir until well dissolved.
   🕒 05:42
9. Add 200ml of water to the bowl from Step 8 and mix.
   🕒 06:19
10. Prepare 1 tsp of Chili Oil and 1 tsp of Sesame Oil for finishing.
    🕒 06:31
11. After letting the eggplant sit for 10 minutes, pat dry the moisture that has come out with a paper towel. Lightly coat the eggplant with 2 tsp of Potato Starch.
    🕒 06:54
12. Heat 1.5 tbsp of Vegetable Oil in a frying pan. Add the potato starch-coated eggplant and toss to coat with oil. Arrange them with the skin side down, cover with a lid, and steam for 1 minute.
    🕒 08:31
13. Flip the eggplant, cover again with a lid, and steam for another 1 minute.
    🕒 09:26
14. Remove the lid, and sear the sides that haven't browned yet. Transfer the eggplant to a separate bowl.
    🕒 09:55
15. In the turned-off pan, add 2 tsp of Vegetable Oil and stir-fry 150g of Pork Mince over medium-low heat until browned.
    🕒 10:33
16. Drain excess oil from the mince with a paper towel (add a little more oil if it's too dry).
    🕒 11:12
17. Add the ginger, garlic, and Doubanjiang mixture from Step 7 to the mince and stir-fry until fragrant.
    🕒 11:31
18. Add the combined seasoning (soup) from Step 9 and heat until it boils.
    🕒 11:59
19. Once boiling, return the eggplant to the pan and gently separate them so they don't stick.
    🕒 12:15
20. Cover with a lid and simmer for 3 minutes.
    🕒 12:24
21. Remove the lid and cook over medium heat until the liquid reduces and thickens, concentrating the flavor.
    🕒 12:57
22. Add 1 tsp of Chili Oil, 1 tsp of Sesame Oil, black pepper (to taste), and the chopped scallion. Stir quickly.
    🕒 13:34
23. Increase heat to medium and reduce the sauce until the oil floats to the surface for a restaurant-quality finish. (Key Step!) Finishing by reducing over medium heat makes the oil float and achieves an authentic restaurant-style finish.
    🕒 13:51