Steps

1. Remove the stems from the eggplants and peel them like sharpening a pencil. Then, peel in a striped pattern using a peeler.
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2. Cut the eggplants into bite-sized, irregular pieces.
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3. Heat 2 tbsp Toasted Sesame Oil in a frying pan over medium heat and spread out the 4 cut eggplants.
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4. Cover and steam for 1-2 minutes. Stir once, then cover again and repeat the steaming process 3 times.
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5. While steaming the eggplants, mix together in a bowl 3 tbsp Soy Sauce, 2 tbsp Sweet Bean Sauce (Tian Mian Jiang), 2 tbsp Cooking Sake (Rice Wine), and 6 tbsp Chicken Stock (approx. 90ml).
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6. Once the eggplants release moisture and are about halfway cooked, remove them to a plate.
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7. Add 1 tbsp Toasted Sesame Oil to the same frying pan and stir-fry the 100g Ground Pork over low heat.
   🕒 03:50
8. When the pork changes color and releases fat, add 3 tbsp Sugar. Dissolve the sugar in the pork fat. [This is the secret!] Dissolving the sugar in the fat helps the flavor adhere well to the pork.
   🕒 04:03
9. Add 1/3 tsp Doubanjiang (Spicy Bean Paste) and stir-fry until fragrant.
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10. Once the pork starts to thicken, add the 15g finely chopped Green Onions, 10g finely chopped Ginger, and 10g finely chopped Garlic, and stir-fry until fragrant.
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11. Turn the heat to medium and quickly add the pre-mixed [A] seasoning.
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12. Mix well, then return the removed eggplants to the frying pan.
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13. Cover and simmer for 3-4 minutes.
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14. Taste and adjust seasoning. Gradually add about 1 tbsp Potato Starch slurry, stirring as you add, to achieve your desired thickness.
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15. For the finish, drizzle Sesame Oil to taste around the edge of the pan and mix. Turn the heat to high at the very end.
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16. Plate the dish and scatter shiso leaves torn by hand over the top.
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