1. Cut each eggplant lengthwise in half, and then cut each piece crosswise into quarters. Soak them in water.(*1)

2. Mince the garlic and ginger root. Cut the chives into thin rings.

3. Dry the eggplant with a dish cloth, and place the pieces in a plastic bag along with some flour to coat.

4. Heat plenty of oil in a deep pan to 180Ž and fry the eggplant.(*2)

5. While frying the eggplant, fry the ground pork in another pan until well-done.(*3) Add the doug ban jiang and the spicery and continue frying to bring out the aroma.

6. Add the seasonings to (5), and then add the eggplant. Cook for a while.

7. Thicken the sauce, and add the sesame oil, chives and vinegar.

Tips

1. Soak the eggplant in water to prevent discoloring.
2. Eggplant becomes greasy if fried in low-temperature oil or fried for too long.
3. Fry the ground pork well, or the dish will have the smell of pork or the sauce will become cloudy.