肉末茄子

Possibly also known as 鱼香茄子

Xiaohongshu reference: link

Firstly, for the sauce, combine these in a bowl:

• 2 tablespoons of soy sauce
• 1/2 tablespoon dark soy sauce 老抽
• 1 tablespoon of oyster sauce
• 1 tablespoon of sugar
• 1/4 water
• 1 tablespoon of cornstarch, dissolved in 2 tablespoons of water

Now, take the eggplant and DICE IT. About 4cmx1cm chunks.

Soak that in salt water for 15 mins to remove the bitterness.

After soaking, squeeze/pat dry the eggplant.

Then, fry those in just some oil, until they are soft and brown. Set those aside.

NOW, fry these ingredients in a wok:

• 200 grams of ground pork
• 3 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 1 red chili, chopped
• Salt and pepper to taste
• Doubanjiang (豆瓣酱)

After those are all nice and fried up, the pork browned, add in the eggplant.

Lastly, add in the sauce from the first step. Also some scallions of course :)

Fry fry fry, serve it up