Mapo Eggplant Rice Bowl

Cut the stems off the eggplants and slice them in half into bite-sized pieces.

Finely chop about half an onion into small pieces.

Finely chop the green onion into pieces similar in size to the onion.

Finely chop the two chilies.

Prepare about 200g of ground pork and mince it.

Add about two tablespoons of starch to the prepared eggplant and mix well.

Pour about three tablespoons of cooking oil into a pan and fry the starch-coated eggplant.

Fry the eggplant until it turns a golden brown color.

Place the fried eggplant on a paper towel to drain.

Add two tablespoons of chili oil to the pan, then add minced garlic, minced ginger, and minced green onion, and sauté over low heat to release the aroma.

Add the ground pork to the scallion and chili oil and stir-fry.

Once the pork is browned, add one tablespoon of soy sauce, two tablespoons of cooking wine, two tablespoons of doubanjiang, one tablespoon of sugar, two tablespoons of oyster sauce, and chicken stock, and stir-fry.

Add one cup of water to the stir-fried seasoning and bring to a boil.

Add the pre-fried eggplant and stir-fry so the sauce is well absorbed.

Turn off the heat, drizzle with a swirl of sesame oil, add a little more chili oil, and finish to complete the rice bowl.