Steps

1. Peel 150g of lotus root and cut into 5mm to 8mm thick wedges.
   🕒 00:53
2. Soak the wedge-cut lotus root in water with vinegar for about 5 minutes.
   🕒 01:03
3. In a bowl, combine 150ml water, 2 tbsp Cooking Sake (Rice Wine), 2 tsp Miso Paste, 2 tsp Soy Sauce, 1 tsp Doubanjiang (Chili Bean Paste), 1 tsp Chinese Soup Stock Powder, 2 tsp Sugar, and 2 tsp Sesame Oil to make the mapo sauce.
   🕒 01:07
4. In a separate container, mix 2 tsp Potato Starch with 1 tbsp Water to create a potato starch slurry.
   🕒 01:28
5. Cut off the stems of 200g of eggplant (2 small) and chop into bite-sized pieces.
   🕒 01:34
6. Heat 2 tbsp Vegetable Oil in a frying pan. Arrange the drained eggplant and lotus root, cut-side down.
   🕒 01:40
7. Once the eggplant skin is seared, cover and steam-fry over medium heat. Flip and cook until evenly done, for about 2 to 3 minutes. Remove from the pan. (Steaming the lotus root this way helps maintain its crispy texture while ensuring it's cooked through.)
   🕒 02:01
8. In the cleared space in the frying pan, add 1 tsp Garlic Paste and 1 tsp Ginger Paste and stir-fry 100g of Ground Pork and Beef.
   🕒 02:42
9. Once the ground meat changes color, mix everything together.
   🕒 02:58
10. Pour the prepared mapo sauce into the frying pan and bring to a boil over medium heat.
    🕒 03:03
11. Once the sauce is boiling, turn off the heat. Stir the potato starch slurry again and add it to the pan. Cook until the sauce thickens.
    🕒 03:09
12. Once thickened, return the removed eggplant and lotus root to the pan and mix. Serve on a plate and sprinkle with Shredded Chili Pepper if desired.
    🕒 03:26