The method
5 steps · 35 min
- 01
Deep-fry eggplant in batches until golden and collapsing; drain.
- 02
Fry pork until crispy; add doubanjiang and paojiao until oil reddens.
- 03
Add garlic and ginger; splash in vinegar, sugar, and soy.
- 04
Return eggplant; toss until coated.
- 05
Finish with scallion greens and a swirl of chili oil.
