Braised Eggplant with Minced Pork (肉末茄子)

Instructions

1. 1Cut the eggplant into finger-thick batons about 5 cm long. Toss with 1/2 tsp salt and let it sit 10 minutes, then pat very dry with paper towel.

   切条杀水

   🔍 Look for 盐渍 10 分钟 · 10 minutes salting

   Visual: 切面渗出细密水珠；条身颜色略深，能弯不易断Beads of water form on the cut surfaces; batons look slightly darker and bend instead of snapping

   You know it's right when: 表面微黏不湿——纸巾按压不留水痕Surface is tacky, not wet — pressing with towel leaves no moisture

   Salting collapses some of the eggplant's air pockets, so it absorbs far less oil later.

2. 2Heat 2 tbsp oil in a wok or skillet over medium-high. Add the eggplant in one layer and fry 4–5 minutes, turning once, until the edges are golden and the flesh slumps.

   干煎上色

   🔍 Look for Medium-high 4–5 分钟 · 4–5 minutes

   Visual: 内部由白转奶白，边缘焦黄；油被「吐」回锅里Pale flesh turns creamy white inside with browned edges; oil pools back in the pan

   You know it's right when: 筷子能毫无阻力地穿过最粗的一块A chopstick slides through the thickest piece with no resistance

3. 3Push the eggplant to the rim of the pan, add the last 1/2 tbsp oil and the pork. Stir and break it up over medium-high until it loses its pink color and the rendered fat runs clear, about 2 minutes.

   煸炒肉末

   🔍 Look for Medium-high 2 分钟 · 2 minutes

   Visual: 肉末散成细碎颗粒，边缘微焦，锅里的油由浑浊变清亮Pork separates into fine crumbs, edges lightly browned, rendered fat no longer cloudy

   You know it's right when: 滋滋声变柔；肉碎开始微微粘锅底The sizzling sound softens; the crumbs start to stick slightly to the pan bottom

4. 4Add garlic, ginger and doubanjiang. Fry 30 seconds, pressing the paste into the oil, until the oil turns red and smells toasty.

   炒香豆瓣酱

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 油色从淡金变成红亮；酱粒颜色变深但不发黑Oil shifts from pale gold to glossy red; paste fragments darken but do not blacken

   You know it's right when: 浓郁的酱辣香窜上来——闻到糊味前立刻降火Sharp savory-spicy aroma rises — pull it off the heat before it smells burnt

5. 5Return the eggplant to the center. Add soy sauce, Shaoxing wine, sugar and 80 ml water. Toss gently, cover, and simmer over medium-low heat 5 minutes.

   加汁焖煮

   🔍 Look for Medium-low 加盖焖 5 分钟 · 5 minutes covered

   Visual: 汤汁化成稀薄的红色酱汁；茄条完全变软Sauce loosens into a thin reddish glaze; batons soften completely

   You know it's right when: 锅边气泡从急促变慵懒——水收得差不多了Bubbles around the rim turn from rapid to lazy — most of the water has cooked off

6. 6Stir the cornstarch slurry again and pour it in while stirring. Add scallion greens, toss 30 seconds until the sauce coats the eggplant, and serve hot over rice.

   勾芡出锅

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 汤汁由稀变亮并开始挂芡；从勺边流下时不再稀水Sauce goes from watery to glossy and clings; it no longer runs off the spoon

   You know it's right when: 铲子划过锅底留下的痕迹能停留一秒The spoon leaves a clean trail on the pan bottom for a second