Mapo Eggplant

Cut the eggplants into 4–5 cm chunks, soak in salted water for 15 minutes, then drain and pat dry thoroughly.

Mix the ground pork with half the salt and the Shaoxing wine, and let it sit for 10 minutes.

Heat half the vegetable oil in a wide skillet or wok over medium-high heat. Fry the eggplant in a single layer until soft and lightly golden, 6–8 minutes; transfer to a plate.

Add the remaining oil, sauté the garlic and ginger for 30–40 seconds, then stir in the doubanjiang and Sichuan peppercorns and cook for another 30 seconds until the oil turns red and fragrant.

Add the ground pork and cook for 4–5 minutes, breaking up any lumps, until the meat is fully cooked through.

Return the eggplant to the wok, pour in the water, and add the soy sauce and sugar. Bring to a boil, cover, and simmer over medium-low heat for 8–10 minutes, until the eggplant is tender.

Stir the cornstarch into cold water, pour the mixture in a thin stream into the wok, and gently stir for 1–2 minutes until the sauce thickens.

Sprinkle with scallions and serve immediately.