Minced Pork Eggplant

Trim both ends off the eggplant, then cut into chunks and slice into strips.

Sprinkle salt generously over the eggplant strips and mix well. Set aside for 30 minutes.

Add sugar, rice wine, cornstarch, soy sauce, and a pinch of pepper to the pork. Mix well and marinate for 30 minutes.

Rinse the salted eggplant thoroughly at least twice, then squeeze out all excess water completely.

Heat the wok on high until the surface turns white, then pour in oil to coat the entire surface.

Add diced shallots to the hot oil, then add the marinated minced pork and stir-fry together.

Drizzle rice wine around the wok, then add the drained eggplant strips and stir to combine.

Mix oyster sauce, soy sauce, sugar, and water together, then pour the sauce over the eggplant and pork.

Add a pinch of salt to taste, then scatter spring onion segments over the dish.

Continue cooking until the eggplant absorbs the sauce. Add boiling water if more sauce is desired.

Once cooked through and saucy, transfer to a plate and serve immediately.